Omelette Foo Young with Shrimp and Mushrooms

Ingredients:

• 6 eggs
• 170g cooked shrimp, peeled and de-wormed, finely chopped
• 225 g of sliced ​​porcini mushrooms
• 1 cup sugar snap peas (about 110g), trimmed and sliced
• 3 tablespoons peanut or vegetable oil
• 5 teaspoons soy sauce
• 1.5 tsp chopped peeled ginger (1.2 cm piece)
• 1 bunch green onions, finely chopped
• 1 cup lightly salted chicken broth
• 1 tbsp cornstarch
• 1 teaspoon dark sesame oil
• 3 cups cooked rice for garnish

Preparation:

1. Preheat the oven to broil. Beat the eggs in a bowl. Heat 1 tablespoon of peanut oil in a medium nonstick ovenproof skillet over medium-high heat.
   
   Add the mushrooms and quickly sauté for 5 minutes, stirring constantly. Add 1 teaspoon of soy sauce. Using a slotted spoon, transfer the mushrooms to the bowl with the eggs.
2. Add the snap peas, ginger, and half the green onions to the pan and sauté for 1-2 minutes until half-cooked. Add the shrimp and 2 teaspoons of soy sauce and cook for 1 minute. Transfer the mixture to the bowl with the eggs.
3. Combine 1/4 cup water, broth, cornstarch, and the remaining 2 teaspoons soy sauce. Wipe the pan dry, add 1 tablespoon peanut oil and the remaining green onions, and sauté over high heat for 30 seconds.
   
   Add the broth mixture, reduce the heat to medium-medium, and cook for 2 minutes, stirring constantly, until the mixture thickens. Stir in the sesame oil. Transfer to a bowl and cover.
4. Wipe the pan dry. Increase the heat to medium. Add the remaining 1 tablespoon of peanut oil and the egg mixture. Cook, without stirring, for 5 minutes. Grill for another 5 minutes, or until cooked through. Serve the omelet with rice and sauce.