Title: Shrimp egg foo yung
 Categories: Chinese, Eggs, Seafood
      Yield: 2 Servings
 
      4    Eggs
    1/2 c  Cooked Or Canned Shrimp
      4 tb Peanut Or Corn Oil
    1/4 c  Chopped Onions
    1/4 c  Chopped Fresh Mushrooms
      1    Chopped Scallion
      1 c  Fresh Bean Sprouts
    1/2 ts Sugar

---------------------------SAUCE--------------------------------
      2 ts Cornstarch
    1/2 c  Chicken Broth
      1 tb Soy Sauce
    1/4 ts Ginger
    1/4 ts Dry Mustard
 
  Beat eggs until light.  Cut shrimp into small pieces.  In 1 T oil,
  saute onions, mushrooms and scallion for 1 minute.  Add bean sprouts,
  shrimp; stir-toss.  Add 1 T soy sauce, sugar; mix well.  Place in
  wide bowl and cool.  Beat in beaten eggs.  PANCAKES:  In a wide
  skillet heat oil and ladle in 1/4 of the egg mixture to form omelets.
  Cook until eggs brown on one side; turn, brown other side.  SAUCE:
  Stir cornstarch into chicken broth to dissolve.  Add soy sauce,
  ginger or mustard. Bring to boil, cook until thickens.  Pour over
  eggs, serve with boiled or fried rice.