Shrimp Egg Foo Yong - cooking recipe

Ingredients

The Sauce
2 cups fish stock or 2 cups chicken stock
1 1/2 tablespoons cornstarch
1 tablespoon oyster sauce (optional)
1/4 cup low sodium soy sauce
1 teaspoon sesame oil (optional)
1 teaspoon sugar
1 teaspoon fish sauce (optional)
The Pancakes
2 tablespoons peanut oil
1 teaspoon fire oil (Mongolian) (optional)
1/2 cup celery (diced)
1/4 cup onion (minced)
8 ounces shrimp (small to medium, raw)
1/2 cup shiitake mushroom (or other mushrooms of your choice)
1 cup bean sprouts
1 (8 ounce) can water chestnuts (thinly sliced)
1/2 cup bamboo shoot
3 spring onions (sliced in small rings)
6 eggs
2 egg whites

Preparation

Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
In a wok, put peanut oil and Fire oil and heat.
Saute celery and onions.
Add shrimp and mushrooms, saute just until shrimp start to turn pink.
Remove from heat and oil, and put aside to drain.
Beat the eggs and whites.
Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
Saute on each side until golden, turning only once.
Set each pancake on paper towel to drain, until all are done.
Place pancakes in serving dish and pour hot sauce over them.
Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.