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Shrimp Egg Foo Yung
This recipe comes from a cookbook that the Cookie Lady edited. Proceeds from that cookbook went to support the work of ORT, a non-profit organization devoted to providing education and training opportunities for students around the world.

peanut oil
1/2 c minced celery
1/4 c. chopped scallion
1/2 lb. shrimp,
       cleaned and diced
1 (1 lb.) bean sprouts,
       canned or fresh
6 eggs, beaten
1/2 tsp. ground ginger 		1 Tbsp. dry sherry
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1/4 tsp. fresh
       black pepper
1/2 lb. mushrooms,
       sliced
1 can water chestnuts

Heat medium skillet, add 2 T peanut oil; add celery, scallions and mushrooms, saute 5 minutes. Stir in the shrimp and bean sprouts, cook, stirring frequently for about 8 minutes or until the shrimp are cooked.

Meanwhile, beat eggs until foamy. Add ground ginger, dry sherry, soy sauce, cornstarch, pepper and mix well. Add the water chestnuts, mix in the shrimp mixture.

Put a thin layer of peanut oil on a hot skillet. Drop the egg-shrimp mixture by large spoonsful. Cook 2 to 3 minutes on each side or until golden.

Optional: If you desire a sauce, saute a few sliced mushrooms with some sliced leek or onion and leftover bean sprouts. Mix 1 c chicken broth with soy sauce to taste. Mix 1 Tbsp. cornstarch with 1 Tbsp. water, combine and bring to a boil. Cook a few minutes to thicken and to look shiny and clear. Pour over hot omelets and serve.

Other sauce:

1 beef bouillon cube
2 Tbsp. soy sauce
1 c. water		 1/2 tsp. pepper
1 Tbsp. cornstarch
       mixed with 1 Tbsp.water

Mix together and heat until thickened and clear.

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