2 C celery
4-5 green onions
2-3 mini green pepper
1/2 C water chestnuts
1 1/2 C mushrooms
8 oz. bean sprouts
2 Tbsp soy sauce
pepper, to taste
vegetable oil, as needed
1 C soy sauce, optional
1 tsp garlic, minced, optional
1 small green onion, minced, optional
Thinly slice celery, onions, green peppers, and water chestnuts. Coarsely chop mushrooms. Drain and rinse bean sprouts.
In a medium skillet, sauté celery, mushrooms, peppers, and onions, with 2 tsp oil. Set aside. Cut shrimp into bite size pieces, sauté, and add to vegetables.
Add chestnuts and sprouts.
In a small bowl, beat eggs, soy sauce, and pepper. Pour over vegetables. Stir until combined.
Heat 1 Tbsp oil, over medium-low heat, in same skillet. Pour 1/2 C of vegetable/egg mixture into center of pan.
Using a spatula, fold eggs in towards vegetables, forming a circular shape. Cook 1 1/2-2 minutes, flip, and cook another 1 1/2-2 minutes. Place on a paper towel-lined plate or rack to drain.
In a small bowl, combine soy sauce, garlic, and onions. Mix well to create dipping sauce.