Get out and measure your ingredients.
Combine sauce ingredients in a large bowl and whisk well.
Add the shrimp to the bowl to marinate as the dish is prepared.
Whisk eggs thoroughly in a small bowl.
Once the smaller pan is hot, add 1 tablespoon canola oil and swirl to coat. Pour in the whisked eggs.
Let the eggs cook until set, about 4 minutes.
Remove from the pan and chop.
Preheat a large frying pan over medium high heat. Place a second non-stick pan (10” preferred) over medium heat.
Pour 1 tablespoon of canola oil into the large pan. Add onion and mushrooms and sauté for 4 minutes.
Next, add in the cabbage and sauté for 2 minutes.
Next, pour the contents of the bowl with shrimp into the pan.
Sauté for 30 seconds, then flip the shrimp.
Lower the heat to a simmer and cover. Cook for 10 minutes.
Turn off the heat and stir in the chopped eggs.
Stir until incorporated.
Serve over rice. Garnish with chopped green onions and toasted sesame seeds.
Enjoy every bite!