Steamed Eggs a la Harbin Restaurant

• 2 cups vegetable broth, at room temperature
• 1 teaspoon cornstarch
• 4 large eggs
• freshly ground white pepper or black pepper
• 1 teaspoons plus 2 tablespoons vegetable oil
• 3 scallions, chopped
• 1 teaspoon cornstarch
• 5 large dried shiitake mushrooms, soaked until softened, squeezed dry, stems trimmed and discarded, thinly sliced
• 1/4 cup fresh or frozen peas
• 1/4 cup garlic chives, ends trimmed, cut in 1-inch lengths
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce

1. Bring several inches of water to boil in the bottom of a large steamer.
2. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.
3. Place the eggs in a shallow 1 1/2 to 2 quart baking dish, and beat until foamy.
4. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil.
5. Beat again gently until well-blended.
6. Allow any foam to subside until the surface is completely smooth.
7. Place the dish in the steamer, cover, and lower heat to medium.
8. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes.
9. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering.
10. Add scallions, and stir-fry 2 to 3 minutes.
11. Add mushrooms, peas, garlic chives, sugar and soy sauce.
12. Stir-fry 2 to 3 minutes.
13. Add cornstarch mixture, and stir-fry 1 minute.
14. When the eggs are ready, pour the mushroom mixture over the eggs.
15. If desired, serve over rice.

vegetable broth, cornstarch, eggs, freshly ground white pepper, vegetable oil, scallions, cornstarch, shiitake mushrooms, garlic chives, sugar, soy sauce

Taken from cooking.nytimes.com/recipes/1015659 (may not work)