Shrimp Egg Foo Yung

You can call these omelets or pancakes, but whatever you call them, they're a Chinese favorite that's popular at my house for brunch and dinner!

1/2 cup vegetable oil, divided
1 can (4¼ ounces) broken shrimp, drained
5 ounce (half of a 10-ounce package) frozen chopped broccoli, thawed and drained
2 tablespoon chopped scallion
1/4 cup chopped fresh mushrooms
3 tablespoon all-purpose flour
2 tablespoon soy sauce
4 eggs

In a large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the shrimp, broccoli, scallion, and mushrooms and stir-fry until heated through; remove from the heat. Stir in the flour and soy sauce; set aside to cool.
Meanwhile, in a medium-sized bowl, beat the eggs well. Stir the cooled shrimp mixture into the eggs and toss to coat.
In the same skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Drop in the shrimp mixture by heaping tablespoonfuls, forming 3-inch pancakes, and cook for 2 minutes on each side, or until golden brown. Repeat the process, adding an additional tablespoon of oil for each batch of pancakes or as needed.

Why not make an easy Chinese meal by starting off with a bowl of my Chinatown Hot 'N' Sour Soup and following it with this. Wow! Tasty and simple!