Shrimp Egg Foo Yong with Gravy

These patties turned out great. I didn't feel like going to the store so I used canned bean sprouts and they were fine. I used reduced sodium soy sauce in the gravy and served all over a bed of steamed Jasmine rice.

8 eggs
1/2 tsp salt
1/8 tsp pepper
Combine and beat until fluffy
8 medium mushrooms, chopped fine
8 oz fresh shrimp, chopped fine
4 green onion, chopped fine
1 stalk celery, chopped fine
8 oz fresh cleaned bean sprouts
3 Tbsp canola oil
2 green onion, thin sliced for garnish

Heat 1 Tbsp oil and cook mushrooms for 1 minute. Add remaining ingredients to egg mixture. Heat 1/2 Tbsp oil in a 7 inch pan on medium heat until hot. Add 1/2 cup egg mixture. Cook 3-5 minutes on each side or longer if you like them especially crispy like I do. Top with gravy and sprinkle with green onion.

Gravy for Egg Foo Yong
3/4 cup chicken broth
1 Tbsp cooking sherry
1 Tbsp soy sauce
1 Tbsp oyster sauce
a pinch of cayenne pepper
1/2 tsp sugar
2 Tbsp cornstarch
1 1/2 Tbsp water
Blend all but cornstarch and water. Simmer in saucepan for 5 minutes. Add cornstarch to water and mix well. Add to saucepan and stir til thickened