Egg Foo Yung w/Shrimp

Serves: 6

2 cups fresh bean sprouts (not canned)
1 tbls vegetable oil
1 slice ginger root, minced
6 green onions, chopped
1 rib celery, sliced thin
1/2 lb. mushrooms, sliced
1 cup chopped cooked shrimp
10 eggs, well beaten
1 tsp salt
1/2 tsp pepper
Vegetable oil
Soy sauce


Clean and drain bean sprouts.

Heat a little vegetable oil in a skillet and stir fry sliced ginger
root, chopped green onions, thinly sliced celery, sliced
mushrooms, and finely chopped shrimp until translucent and crisp.

Combine the above ingredients and the sprouts with the eggs, salt
and pepper.

Heat another tablespoon of cooking oil in another skillet.  Drop the
mixture into the second skillet to form small omelets. Cook until
golden brown on both  sides.

Serve with soy sauce.