By Irene Kuo
Delicious and pretty, this omelet, water-oil fried, offers a fluffy chewiness.
Assemble the scallion, mushrooms, velveted shrimp, and peas on your working platter. Combine the soy sauce, sherry, and stock in a small bowl. Beat the eggs with the salt until light and fluffy. Dissolve the cornstarch. Mix the water with the oil. Group all these bowls near the stove.
Heat a wok or large, heavy skillet over high heat unt