Egg Fu Young (Peony Flower Eggs)

• 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

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!

chicken broth, soy sauce, arrowroot, sesame oil, chiligarlic sauce, egg, eggs, bean sprouts, shrimp, mixed mushrooms, sesame oil, arrowroot, green onions, white pepper, vegetable oil

Taken from www.food.com/recipe/egg-fu-young-peony-flower-eggs-367412 (may not work)