Steamed Eggs à la Harbin Restaurant

Step 1

Bring several inches of water to boil in the bottom of a large steamer. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.

Step 2

Place the eggs in a shallow 1 1/2 to 2 quart baking dish, and beat until foamy. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil. Beat again gently until well-blended. Allow any foam to subside until the surface is completely smooth.

Step 3

Place the dish in the steamer, cover, and lower heat to medium. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering. Add scallions, and stir-fry 2 to 3 minutes. Add mushrooms, peas, garlic chives, sugar and soy sauce. Stir-fry 2 to 3 minutes. Add cornstarch mixture, and stir-fry 1 minute.

Step 4

When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.