Egg Foo Yung

Ingredients

• 1 1/2 cups chicken brodo or stock
• 1 cup white basmati rice
• 2 tablespoons chopped chives
• 2 tablespoons chopped cilantro
• 1/4 cup edible flowers, optional, for garnish
• 4 tablespoons high-temperature oil
• 10 to 12 asparagus, trimmed of tough ends and sliced on a bias into bite-size pieces or 1 small bunch broccolini, halved lengthwise for larger pieces
• 2 carrots or 4 baby carrots, scrubbed and cut into julienne or matchsticks
• 1 bunch scallions, thinly sliced on a long bias
• 1/2 cup mung bean sprouts
• Salt and Sichuan pepper or white pepper
• 6 eggs
• About 1/4 cup toasted sesame seeds
• 1 cup chicken brodo or stock
• 2 teaspoons cornstarch plus 2 tablespoons water
• 2 tablespoons light soy sauce
• 2 tablespoons Shaoxing or fino sherry
• 1 tablespoon toasted sesame oil
• 1 teaspoon ground Sichuan or white pepper

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