Shrimp And Mushroom Egg Foo Young- (Better Than Take-Out)

• 6 jumbo eggs
• 1/2 cup shrimp, cooked and roughly chopped
• 1/2 cup mixed mushrooms, chopped fine
• 1/3 cup green onion, chopped
• 1 cup mung bean sprouts, fresh
• 1 tablespoon low sodium soy sauce
• 2 teaspoons salt
• 1/2 cup chicken stock or 1/2 cup shrimp stock
• 8 tablespoons vegetable oil

1. Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
2. Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
3. In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
4. Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
5. Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
6. Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
7. When eggs are completely cooked, remove and serve immediatley.
8. Repeat making these omelettes until all ingredients have been used.
9. Should make about 4 Egg Foo Youngs.

eggs, shrimp, mixed mushrooms, green onion, bean sprouts, soy sauce, salt, chicken, vegetable oil

Taken from www.food.com/recipe/shrimp-and-mushroom-egg-foo-young-better-than-take-out-450315 (may not work)