Broccoli, Sausage, Mushroom Egg Fu Young with Gravy

this tastes even better the next day

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Step 1

Combine broth (leave equal amount is cornstarch), 1 tbsp soy sauce, 1/2 tsp vinegar, and 1 tsp oil in a small saucepan. Cover and bring to a boil over high heat.

Step 2

Combine additional 59 ml broth and 1 tbsp corn starch in a small bowl; whisk to combine a smooth slurry.

Step 3

When broth in the saucepan comes to a boil, add slurry in a steady stream while whisking quickly. Let boil for 1 minute, then cover and reduce heat to low; simmer the gravy for 30 minutes.

Step 4

Wash and dry the fresh produce.

Step 5

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Slice mushrooms. Peel and thinly slice yellow onion into half rings.

Step 6

Preheat an ovenproof skillet over high heat.

Step 7

Preheat oven to broil on high; position rack under the broiler.

Step 8

When the skillet is hot, add 2 tbsp oil and swirl to coat the bottom. Add the vegetables and 1/4 tsp salt; cook, stirring often, until tender-crisp, 5-7 minutes.

Step 9

Crack eggs into a medium bowl; add 1 tsp vinegar, 1/4 tsp salt, and 1/4 tsp pepper; whisk together.

Step 10

Reduce heat to medium-high and pour egg mixture evenly over the top. Let cook, undisturbed, until the bottom and sides are firm but the top is still runny, 4-6 minutes.

Step 11

Meanwhile, trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.

Step 12

Place skillet in the oven and cook until top is set and golden brown, 3-5 minutes. Remove from the oven and slice into wedges.

Step 13

To serve, divide rice and egg fu young between dishes. Pour gravy over the egg fu young and top with green onions. Enjoy!