15-Minute Easy Egg Foo Young

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• 1 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1 tbsp vegetable oil (or any neutral oil)
• 1/2 each green onion (finely chopped)
  Ingredient note

  Source: 1/2 green onion (finely chopped)
• 3 each large eggs
  Ingredient note

  Source: 3 large eggs
• 4 oz jumbo shrimp (peeled, deveined, rinsed, and patted dry)
  Ingredient note

  Source: 4 oz jumbo shrimp (peeled, deveined, rinsed, and patted dry)
• 1 cup bean sprouts (rinsed, drained, and patted dry)
  Ingredient note

  Source: 1 cup bean sprouts (rinsed, drained, and patted dry)
• 2 each small shallots (finely diced)
  Ingredient note

  Source: 2 small shallots (finely diced)
• 1/2 tsp + 1/2 tsp sesame oil (toasted kind)
  Ingredient note

  Source: 1/2 tsp sesame oil (toasted kind); Source: 1/2 tsp sesame oil (toasted kind)
• 1/8 tsp salt
  Ingredient note

  Source: 1/8 tsp salt
• 1/8 tsp black pepper
  Ingredient note

  Source: 1/8 tsp black pepper
• 1/2 tbsp oyster sauce
  Ingredient note

  Source: 1/2 tbsp oyster sauce
• 1/2 tbsp cornstarch
  Ingredient note

  Source: 1/2 tbsp cornstarch
• 1/2 tsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1/2 tsp regular soy sauce (or light soy sauce)
• 1/2 tsp Shaoxing Cooking Wine
  Ingredient note

  Source: 1/2 tsp Shaoxing Cooking Wine
• 1/2 cup chicken stock (low-sodium)
  Ingredient note

  Source: 1/2 cup chicken stock (low-sodium)

1. Combine all the gravy ingredients in a small bowl and whisk until the cornstarch is fully dissolved. Set aside.
2. Crack the eggs into a large bowl and beat vigorously for about 60 seconds until frothy and no streaks of egg white remain. Stir in the jumbo shrimp, bean sprouts, shallots, toasted sesame oil, salt, and black pepper.
3. Heat vegetable oil in a wok or small 7-inch pan over medium-high heat. Pour in the egg mixture and evenly spread the jumbo shrimp, bean sprouts, and shallots across the pan with chopsticks, being careful not to break the base of the omelet. Cook the omelet completely untouched until the bottom is golden brown and crispy, about 3 minutes.
4. Carefully flip with a large spatula, or slide the omelet onto a large plate and invert it back into the pan. Cook the other side until golden brown and the shrimp are pink and opaque throughout, about 2 minutes. Transfer to a serving plate.
5. Reduce the heat to medium. Mix the gravy again, then pour it into the pan and simmer for 1 minute until thickened and glossy.
6. Pour the gravy over the omelet and garnish with chopped green onions. Serve immediately.