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2 Tablespoons vegetable oil, separated as indicated below
4 Chinese black mushrooms, soaked in warm water for half hour, stems discarded, then minced
4 other fresh mushrooms, diced
4 teaspoons cornstarch
2 teaspoons thin soy sauce
2 teaspoon chicken bouillon powder
½ teaspoon granulated sugar
10 chicken eggs or duck or quail eggs, as desired, beaten until light with ground pepper to taste Options can include seven chicken eggs and two duck eggs beaten together with some ground pepper to taste, or seven chicken eggs and six quail eggs also beaten together with some ground pepper to taste
½ pound shrimp, oysters, clams, and/or other seafood singly or any combination thereof
3 scallions, angle sliced thinly, half the green part set aside
1 Heat half the oil in a wok or skillet, and fry the black mushrooms for two minutes, then add the other mushrooms and stir-fry both for another minute or two. Then drain and remove to a bowl.
2. Mix cornstarch, soy sauce, chicken powder, sugar, and six tablespoons cold water in a small pot, bring to the boil, stir until thick, then set aside and stir periodically until needed.
3. Mix eggs, mushrooms, seafood, and most of the scallions but only half the green part.
4. Heat a six to eight-inch fry pan, add a teaspoon of the oil and when hot, stir the egg mixture then add a scant half cup of it into the pan. Do not stir when in the pan. Allow to set for two to three minutes then turn them over and cook the second side until set,. Now remove to a preheated platter and add two tablespoons sauce and some green scallion pieces on top.
5. Repeat until all eggs and sauce and green scallions are used. Take these omelets to the table and serve one per person on their individual pre-heated plates.