Egg Foo Yong
|Asian sesame oil||2 Teaspoon|
|Vegetable oil||6 Teaspoon|
|Stalk celery||1 , cut lengthwise in half and thinly sliced|
|Mushrooms||8 Ounce, trimmed and chopped (1 Package)|
|Green onions||3 , thinly sliced|
|Ginger||2 Tablespoon, peeled|
|Medium shrimp||8 Ounce, shelled, deveined, and cut crosswise in half|
1. In large bowl, with wire whisk, mix eggs, sesame oil, sugar, and salt until blended; set aside.
2. In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium-high heat. Add celery and cook, stirring occasionally, 2 minutes. Add mushrooms, green onions, and ginger; cook until the mushrooms are light brown, about 5 minutes. Stir in shrimp and cook 1 minute. Set aside until cool, about 10 minutes.
3. Stir cooled shrimp mixture into beaten egg mixture. In nonstick 8-inch skillet, heat 1 teaspoon vegetable oil over medium heat. Pour in one-fourth (about 3/4 cup) of egg mixture. Cook until eggs have almost set, about 3 minutes. With wide spatula, turn egg pancake over; cook 1 minute longer. Transfer to platter; cover and keep warm. Repeat with remaining oil and egg mixture.