Ingredients
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons extra-virgin olive oil
- 2 cups white mushrooms (about 8 ounces), thinly sliced
- 1/2 bunch asparagus (about 8 ounces), trimmed and cut into 1-inch pieces
- 1/4 pound frozen peeled and deveined large shrimp, thawed and chopped
- 4 scallions, chopped
- 1 cup mung bean sprouts, plus more for sprinkling
- 8 eggs, beaten
- Salt and pepper
Description
Rachael Ray Magazine
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