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

SAUCE
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.