Egg Fu Young (Peony Flower Eggs)

My recipe for Egg Fu Young.

• Ready In: 30 mins
• Serves: 6

Ingredients

• SAUCE MIXTURE

• 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)

• EGG MIXTURE

• 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!