Back to 4 servings Gravy 2 tbsp cornstarch, mixed with 1/4 cup water 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce 1 tbsp Shaoxing wine or dry sherry, optional 1 tsp sugar 1.5 cups chicken stock, low-sodium if possible 0.5 tsp sesame oil Omelets 6 large eggs, beaten 0.5 lb cooked shrimp or ground pork, chopped; or diced cooked chicken 2 cups bean sprouts, rinsed and drained 0.5 cup finely sliced mushrooms, optional 4 scallions, finely sliced, green parts separated 2 tsp cornstarch 1 tbsp soy sauce 0.5 tsp sesame oil white pepper, a pinch salt, to taste 0.25 cup vegetable oil, for frying, plus more as needed
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1 Step 1: Make the gravy: heat the sesame oil in a saucepan over medium heat, add the white parts of the scallions, and cook 1 to 2 minutes. Add the chicken stock, both soy sauces, oyster sauce, wine, sugar and white pepper, and bring to a boil.2 Step 2: Whisk in the cornstarch slurry and simmer on medium-low 1 to 2 minutes until thickened and glossy. Keep covered and warm.3 Step 3: If using pork, cook it in a little oil in a skillet until no pink remains and it is crumbled and cooked through, then let it cool. If using raw shrimp, cook until pink and opaque, then chop.4 Step 4: In a large bowl, beat the eggs with the soy sauce, sesame oil, cornstarch, white pepper and a pinch of salt. Stir in the cooked meat or shrimp, bean sprouts, mushrooms and the green parts of the scallions.5 Step 5: Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat until shimmering. Pour in about 1/2 cup of the egg mixture, spreading it into a 4-inch round.6 Step 6: Cook about 2 minutes until the edges are set and the underside is golden brown, then flip and cook another 1 to 2 minutes until the center is set. Drain on paper towels and keep warm while you cook the rest, adding oil as needed.7 Step 7: Rewarm the gravy if needed, spoon it over the omelets, and serve immediately with steamed rice, garnished with the remaining scallions.getsaucepan.com/r/cd64f10f-785c-56c2-b3e4-4077dfc31d27
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