SHRIMP AND CELERY OMELETTE with Oyster Sauce from Simple Chinese Cooking by Kylie Kwong
This is pretty easy to bang out - whisk your eggs (6 which will serve 2-4 depending on what else you are having) with soy sauce, ginger, and scallions. Dice some celery and have some raw shrimp ready to go. Heat your wok with a fair amount of oil (she says 1/4 cup) to high and cook the shrimp and celery for about 30 seconds (I added a little salt). Then pour in the eggs and cook until done (you’ll need to stir a little. Yes, your eggs with puff and brown. This goes fast.). Once done, put it on a plate and drizzle with some oyster sauce (I added a little sesame oil, smoked shoyu, and white pepper to it befor drizzling).
This would also make a great light lunch or dinner with a salad. She has a fancier version in Heart and Soul that involves shrimp as well as scallops!
