Chinese Fu-Yang Omelette with Mushroom Sauce

Ingredients:

• 6 large eggs, beaten
• 2 tbsp vegetable oil, more for frying
• 170 g porcini mushrooms, chopped
• 1.5 tsp sugar
• 1 cup chicken broth
• 3.5 tsp soy sauce
• 1 tbsp cornstarch
• 1/2 medium onion, thinly sliced
• 170 g Canadian bacon, diced
• 1/2 cup frozen peas, thawed
• 1 bunch green onions, chopped
• 1 tsp. sesame oil

Preparation:

1. Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and sauté until golden brown, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; add to the skillet and simmer until the sauce thickens, 2 minutes.
2. Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook for another 2 minutes. Add the peas, half the onion, and the remaining 1.5 teaspoons soy sauce; cook for another minute. Transfer to a bowl and combine with the beaten eggs.
3. Wipe out the frying pan. Heat over high heat and add a little vegetable oil. Add one-quarter of the egg mixture; add a little hot oil on top and fry for about 1-2 minutes. Flip and fry for 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add sesame oil to the mushroom sauce and pour over the omelets. Garnish with the remaining onions.
   
   To this fu-yang omelette You can add shrimp.