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

Heat a little oil in a skillet 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 a deep 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 until golden brown, turning once, about 4 minutes altogether.

Repeat with the remaining egg mixture. If you need to, add more oil. Keep the patties warm in your oven or wherever.

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