Shrimp Mushroom Egg Fo Yung

I absolutely love making Chinese food, because of the great flavors, and the quick cooking. My dad has always asked me to make Egg Foo Yung, so I made a different version. Here is the recipe:

Shrimp Mushroom Egg Fo Yung
Serves 4

6 large eggs
3 tablespoons of peanut oil
1 8oz package of sliced white mushrooms
5 teaspoons of reduced sodium soy sauce
1 cup of snap peas (about 4oz), trimmed and sliced
1 1/2 teaspoons of minced peeled ginger
1 bunch of scallions, thinly sliced
6oz cooked, peeled and deveined shrimp, chopped
1 cup of low sodium chicken broth
1 tablespoon of cornstarch
1 teaspoon of toasted sesame oil
2 cups of cooked rice, white or brown, for serving

Preheat the broiler to high heat.

Whisk the eggs in a bowl.

Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add the mushrooms, and stir fry for 5 minutes. Stir in 1 teaspoon of soy sauce. Transfer the mushrooms, with a slotted spoon, to the bowl with the eggs, and whisk to combine.

Add the snap peas, ginger, and half of the scallions to the skillet, stir fry until crisp and tender, 1-2 minutes. Add the shrimp, and 2 teaspoons of soy sauce, cook 1 minute. Add to the bowl with the eggs.

Whisk 1/4 cup of water, the broth, cornstarch, and the remaining 2 teaspoons of soy sauce in a small bowl.  Wipe out the skillet.

Add 1 tablespoon of oil to the skillet, and the remaining scallions, stir fry for 30 seconds. Add the broth mixture, reduce the heat to medium low, and simmer, whisking, until thick, 2 minutes. Stir in the sesame oil. Transfer to a bowl, and cover.

Wipe out the skillet. Increase the heat to medium. Add the remaining 1 tablespoon of oil, and the egg mixture, cook, without disturbing it, for 5 minutes.

Put it in the broiler, and broil until set for about 5 minutes.

Serve with the rice and sauce.