---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Eggs, Seafood
       Yield: 2 servings
       4    Eggs
     1/2 c  Cooked Or Canned Shrimp
       4 tb Peanut Or Corn Oil
     1/4 c  Chopped Onions
     1/4 c  Chopped Fresh Mushrooms
       1    Chopped Scallion
       1 c  Fresh Bean Sprouts
     1/2 ts Sugar
       2 ts Cornstarch
     1/2 c  Chicken Broth
       1 tb Soy Sauce
     1/4 ts Ginger
     1/4 ts Dry Mustard
   Beat eggs until light.  Cut shrimp into small pieces.
   In 1 T oil, saute onions, mushrooms and scallion for 1
   minute.  Add bean sprouts, shrimp; stir-toss.  Add 1 T
   soy sauce, sugar; mix well.  Place in wide bowl and
   cool.  Beat in beaten eggs.  PANCAKES:  In a wide
   skillet heat oil and ladle in 1/4 of the egg mixture
   to form omelets.  Cook until eggs brown on one side;
   turn, brown other side.  SAUCE:  Stir cornstarch into
   chicken broth to dissolve.  Add soy sauce, ginger or
   mustard.  Bring to boil, cook until thickens.  Pour
   over eggs, serve with boiled or fried rice.