King Trumpet Mushroom and Vegetables with Egg Flower Sauce

     I wanted to create a recipe that would feature the nice flavor of king trumpet mushroom.  I have experienced various entrees that benefitted from the delicate flavor of egg sauces at Asian restaurants.  I thought that a mild egg flower sauce would be nice with with the delicate flavor of king mushroom.
     King trumpet mushroom is the largest member of the oyster mushroom family.  King trumpet mushrooms have a very long shelf life.  I bought this mushroom 3 weeks ago and it still looked like I just brought it home from the market!
     This recipe takes very little time to prepare.  I made this recipe in the same amount of time that it takes to cook the rice.  Be sure to have all the ingredients ready before starting this recipe.
  
     King Trumpet Mushroom and Vegetables with Egg Flower Sauce Recipe:
     Cook 1 portion of plain white sticky rice and keep it warm on a stove top.
     Heat a saute pan or wok over medium/medium high heat.
     Add 2 tablespoons of vegetable oil.
     Place 1 whole trimmed king trumpet mushroom in the oil.
     Sear the mushroom on all sides, till it becomes a light brown color.
     Remove the mushroom from the oil and set it aside.
     Pour off any excess oil in the pan or wok before you start to stir fry the vegetables.  (Only a little bit of oil is needed to stir fry.)
     Keep the pan at medium/medium high heat.
     Add 1 clove of minced garlic.
     Add 2 teaspoons of minced ginger.
     Add these vegetables:
     - A few slices of carrot
     - 2 sliced baby bok choy
     - 1/4 cup of sliced onion
     -  a few bite size broccoli florets,
     - 5 asparagus tips with their sliced asparagus stalks
     - 4 sweet snap peas
     - 3 green bell pepper strips
     - 3 red bell pepper strips
     - 6 bite size pieces of green onion.
     Saute and stir fry the vegetables, till they become halfway cooked.
     Add 1/2 tablespoon of thin soy sauce.
     Add sea salt and white pepper.
     Add 1 1/2 cups of light chicken broth.
     Add 2 ounces of rice wine.
     When the liquid in the pan becomes hot, push the vegetables to one side of the pan so the broth is exposed.
     Add just enough cornstarch and water slurry, while stirring, to thicken the sauce to a thin sauce consistency.
     Return the reserved seared king mushroom to the pan.
     Toss the sauce and vegetables together.
     Push the vegetables to one side of the pan so the sauce is exposed.
     Stream 2 whisked egg whites across the sauce like thin ribbons with a spoon.
     Allow the egg whites to cook for 10 to 15 seconds, so they become firm.
     Gently toss the egg flower sauce and vegetables together.
     Remove the pan from the heat.
     Place a circle of the cooked white rice on a plate.
     Remove the king mushroom from the pan and set it on a cutting board.
     Spoon the vegetables and egg flower sauce in the middle of the circle of rice.
     Cut the king mushroom into thin bias slices.
     Overlap the king mushroom slices around the vegetables and egg flower sauce next to the rice circle.  
     Sprinkle a few thin green onion slices over the vegetables.
 
     The flavor of this entree is delicate and satisfying!  It is hard to stop eating once you start.  The king mushroom and the egg flower sauce gives this entree a very gentle, warm, healthy flavor.  Yum!  ...  Shawna