Egg Foo Yung

 

6
large eggs
1/2
pound bean sprouts
1
stalk celery, sliced thin
1/4
cup onion, sliced thin
1/4
pound fresh mushrooms or 3 large dried mushrooms, sliced thin
1/2
lbs. small shrimp, raw, peeled (or crab, clams, oysters, chicken, ham, etc.)
2
slices fresh ginger, minced
1
teaspoon salt
2
  teaspoons dry sherry
1
teaspoon sugar
Dash pepper
1/3
cup vegetable oil

 

 

Break eggs into a bowl; set aside.  DO NOT BEAT!

Mix all other ingredients (except oil) in a large bowl.  Heat oil in preheated skillet at medium heat.  Fold unbeaten eggs very gently into the mixed ingredients.  Do not over stir.

Spoon out gently to form individual omelets, cover with foil.  When one side is set, turn over.  Cover and cook about 4 to 5 minutes.  Remove from pan as soon as done.

 

Gravy

 

1
cup chicken broth
1
stalk green onion, chopped (or cilantro)
3/4
teaspoon soy sauce
1
tablespoon oyster sauce
2 1/2
teaspoon cornstarch
2
tablespoons water

 

 

Bring chicken broth, green onion, soy sauce and oyster sauce to boil.  Mix the cornstarch and water together and add to the broth mixture.  Stir until it comes to a second boil.