Shrimp Egg Foo Yung

1/2 cup fresh bean sprouts
3 to 4 medium fresh mushrooms, cut into 1/4-inch dice (about 1/2 cup)
1/2 pound raw shrimp in their tails
1/4 cup peanut oil, or flavorless vegetable oil
3 eggs

FOO YUNG SAUCE

3/4 cup chicken stock, fresh or canned
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons cold stock, or cold water

PREPARE AHEAD

Rinse fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry.

Shell the shrimp. With a small sharp knife, make a shallow incision down their backs and lift out the intestinal vein. Wash the shrimp under cold water, pat them dry and cut them into 1/4-inch dice.

Have the bean sprouts, shrimp, mushrooms, eggs and oil, and the stock, soy sauce, salt and cornstarch mixture within easy reach.

TO COOK

In a small saucepan, bring the stock to a boil. Add the soy sauce, salt and cornstarch mixture. Reduce the heat to low and cook for 2 minutes until the sauce is thick and clear. Keep warm over low heat.

Set a 12-inch wok or 8-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down if the oil begins to smoke. Add the shrimp and stir-fry for 1 minute, or until they are firm and light pink. Transfer them to a plate.

Break the eggs into a bowl and beat them with a fork or whisk until they are well combined. Add the shrimp, bean sprouts and mushrooms.

Set the pan again over high heat for 30 seconds. Add 1 tablespoon oil and swirl it about in the pan, reduce the heat to low, then pour in about 1/4 cup of the egg mixture. Let it cook undisturbed for 1 minute, or until lightly browned. Turn the pancake over and cook for another minute. Transfer the pancake to a heatproof platter and cover with foil to keep warm. Following the same procedure, make 5 more pancakes with the remaining egg mixture. Add about 1 teaspoon of oil to the pan for each new pancake and stake them on the platter as you proceed.

Serve the sauce poured over each pancake.

ROAST PORK EGG FOO YUNG

Substitute 1/2 cup of diced roast pork for the cooked shrimp, but otherwise follow this recipe precisely.