1/4 lb. shrimp (1/2 c.)
1 slice fresh ginger, minced
3 green onions, chopped
1/2 lb. bean sprouts
6 eggs, lightly beaten
1 tbsp. sherry
1/4 tsp. salt
Oil for cooking (Canola)

SAUCE:

4 tsp. soy sauce
Dash of white pepper
1 tbsp. sherry
2 tsp. sesame oil
2 tbsp. cornstarch in 2 tbsp. cold water
1 1/2 c. water
1 slice fresh ginger, minced

Heat oil in wok or large skillet; stir-fry ginger 30 seconds. Add green onions, bean sprouts; stir-fry 2 minutes. Add shrimp, sherry, and salt; stir-fry 1 minute. Remove from pan and add to beaten eggs. Mix thoroughly.

Heat oil in fry pan; put in 1/8 cup mix to form pancake. Cook until 90% done; turn for an additional minute. Serve with sauce. Combine all ingredients for sauce; cook until thickened and clear, stirring constantly. Serve this with plain white rice and cucumbers in rice vinegar.