Egg Fu Young (Peony Flower Eggs) - cooking recipe

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

Preparation

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