Egg Foo Yung

Ingredients

• 1 teaspoon cornstarch
• 1 teaspoon distilled white vinegar
• 2 tablespoons vegetable oil
• 1 cup fresh bean sprouts
• ¼ pound fresh mushrooms (preferably shiitake)
• 1 teaspoon Asian (toasted) sesame oil
• 8 large eggs
• + 6 more ingredients
• • 1 bunch scallions
  • 1 tablespoon ketchup
  • 1 ½ tablespoons oyster sauce
  • ½ cup reduced-sodium chicken broth
  • 6 ounces peeled cooked shrimp
  • 1 teaspoon soy sauce

Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat. Chop scallions, separating white parts and greens. Beat eggs in a bowl with sesame oil and ...

View full recipe at Epicurious