Egg Fu Young (Peony Flower Eggs)

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 6

My recipe for Egg Fu Young.

Ingredients:

2 cups chicken broth (or one 15 oz can with 1 oz water added)

1/4 cup reduced sodium soy sauce

2 tablespoons arrowroot or 2 tablespoons cornstarch

4 teaspoons sesame oil

1 teaspoon chili-garlic sauce (sambala)

8 beaten eggs

12 ounces fresh bean sprouts (loosely 1 1/2 cups)

1 cup shelled deveined chopped raw shrimp (or two 4 oz cans baby shrimp or 1 cup thawed frozen baby shrimp)

1/2 cup chopped mixed mushrooms

2 teaspoons sesame oil

2 teaspoons arrowroot or 2 teaspoons cornstarch

2 thinly sliced green onions

1/4 teaspoon white pepper

vegetable oil, for cooking

Directions:

1. WHISK the SAUCE ingredients well in a medium bowl.
2. POUR into a medium saucepan.
3. BRING sauce to full boil until sauce thickens; REDUCE heat to low; STIR as needed before serving.
4. BEAT eggs; ADD remaining egg mixture ingredients; COMBINE well.
5. ADD 1 tablespoon oil to 8-inch saucepan or omelet pan over medium heat.
6. POUR enough egg to cover bottom and swirl it around to coat sides; COOK 2 minutes.
7. CAREFULLY flip eggs over; COOK one additional minute.
8. REPEAT process with remaining egg mixture, refreshing egg mixture before cooking each batch to insure uniformity, and replenishing oil).
9. POUR a moderate amount of warm sauce to cover.
10. SERVE and ENJOY!

By RecipeOfHealth.com