Ingredients

• 1/2 cup low-sodium canned chicken broth
• 1 1/2 tablespoons oyster sauce (found in the ethnic or Oriental section of your grocery store)
• 1 tablespoon ketchup
• 1 teaspoon soy sauce
• 1 teaspoon distilled white vinegar
• 1 teaspoon cornstarch
• 1 pinch salt
• 1 bunch scallion (green onions)
• 8 large eggs
• 1 teaspoon sesame oil (found in the ethnic or Oriental section of your grocery store)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 1/4 lb sliced fresh mushrooms (if at all possible, use shiitake)
• 1 cup fresh bean sprout (3 ounces. Found in the produce section of most large grocery stores)
• 2 tablespoons vegetable oil
• 6 ounces peeled cooked shrimp, chopped

Instructions

1. Whisk together chicken broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan over medium heat. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.

2. Chop scallions, separating white parts and greens.

3. Beat eggs in a bowl with sesame oil and 1/4 teaspoon each of salt and pepper.

4. Cook white scallion, mushrooms, bean sprouts, and remaining 1/4 teaspoon of salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add the shrimp and half of the scallion greens, then pour in the eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.

5. Serve, sprinkled with remaining scallion greens. Serve sauce on the side.