- 4 tablespoons vegetable oil

		- 6 green onions, chopped

		- 2 cups shredded cabbage

		- 1 clove garlic, minced

		- 6 eggs

		- 1 tablespoon soy sauce

		- 1/2 teaspoon salt

		- 1/2 teaspoon pepper, black

		- 1/4 cup sliced bamboo shoots

		- 1/2 cup cooked small salad shrimp,
			or large dice medium cooked shrimp

				SAUCE
		- 2 tablespoons soy sauce

		- 1 tablespoon Hua Tiao Chinese wine (or dry sherry)

		- 1 tablespoon cornstarch

		Heat 2 tablespoons of vegetable oil
			in a pan using medium-high heat.
		Stir fry green onions, cabbage
			and garlic until they are tender.
		Remove from heat, and put aside on a plate.

		Beat the eggs in a bowl.
		Add soy sauce, salt and pepper,
			and bamboo shoots into the egg mixture.
		Add the green onion-cabbage-garlic from
			step 3 into the mixture.
		Add cooked shrimp into the mixture.

		Heat 2 tablespoons of vegetable oil in
			a flat pan, using medium-high heat.
		Pour in some egg mixture to form a small omelet.
		Cook until light-golden on each side.
		Add more egg egg mixture and
			cook until light golden.
		Then add more mixture again, etc.
		to get the layering effect.
		(Do not cook till too brown,
		because you don't want to dry the shrimp) 

		To make the sauce:
		combine sauce ingredients in small pan,
			bring to boil.
		Simmer gently til thickened.