Shrimp Egg Foo Yung

• 4 large green onions, chopped
• 2 oz. shiitake mushrooms, trimmed and sliced
• 6 eggs
• Salt & pepper
• 4 oz. (about 2 cups) fresh bean sprouts, rinsed and drained
• 4 oz. (1 cup) cooked small shrimp
• 3 Tbsp. peanut oil

You really need either a non-stick wok or skillet or a well-seasoned wok or cast iron skillet. Heat a little oil in this and sauté the mushrooms and onions until they are soft.

Break the eggs into a large mixing bowl and beat them well, seasoning them with salt and pepper. Add all the other ingredients, except for the oil and stir it all together.

Heat your wok or skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add 1 Tbsp. of oil and turn the heat back to medium-high. Pour 0.5 cup of the egg mixture into the pan. Push the cooked egg up over the shrimp with a spatula to form a patty. Fry for a couple of minutes until it's firmed up and golden brown on the one side, then flip the patty over and give it a couple more minutes.

Repeat with the remaining egg mixture—the given quantities should give you about 4 little ommelets. If you need to, add more oil. Keep the patties warm in your oven or wherever.

Serve with a bowl of steamed rice and some soy sauce on the side.