Egg Fu Young (Peony Flower Eggs) Recipe

Name: Egg Fu Young (Peony Flower Eggs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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!

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Egg Fu Young (Peony Flower Eggs) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Fu Young (Peony Flower Eggs)

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