"3-Minute Shrimp Egg Foo Yung" – Rachael Ray

Ingredients

• 1/4 cup chicken stock
• 1 Tablespoon light soy sauce
• 1 Tablespoon Shoaxing or sherry
• 2 teaspoons black vinegar or Worcestershire
• 1/2 teaspoon toasted sesame oil, a drizzle
• 1 teaspoon cornstarch
• 1 teaspoon of water
• 2 eggs
• 1 teaspoon toasted sesame oil
• Salt and pepper
• 1 tablespoon of vegetable or canola oil
• 2 scallions, thinly sliced on a bias
• A small handful of bean sprouts
• A handful of shredded carrots
• 1/3 cup fresh shrimp, peeled, deveined and chopped
• 1 tablespoon peeled and grated ginger root
• 1 large clove garlic, grated
• 1 1/2 teaspoons light soy sauce
• Toasted sesame seeds, for garnish