Sauce

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1 tablespoon neutral oil (such as vegetable or canola)

1 tablespoon minced garlic

1½ cups low-sodium chicken broth

2 tablespoons oyster sauce

1 tablespoon low-sodium soy sauce

2 tablespoons cornstarch

½ teaspoon toasted sesame oil

Kosher salt and black pepper

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Omelette

Neutral oil (such as vegetable or canola), for shallow frying

6 large eggs

6 ounces medium cleaned shrimp, halved lengthwise and coarsely chopped

1½ cups (3 ounces) mung bean sprouts (or any combination of shredded cabbage, shredded carrots, finely chopped onions and thinly sliced scallions)

¼ cup finely chopped scallions, plus more for serving

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1. Make the gravy: In a small saucepan, heat oil over medium-low. Add garlic and cook, stirring, until fragrant, 1 minute. Reserve 2 tablespoons of the broth in a small bowl; add the remaining broth to the pan. Add oyster sauce and soy sauce and bring to a boil. Simmer briskly, stirring occasionally, until the flavors have melded and the sauce reduced to about 1 cup, about 10 minutes.

2. Add cornstarch to the reserved broth and whisk until smooth, then add to the sauce. Cook, stirring, until thickened to a gravy consistency, about 1 minute longer. Stir in sesame oil and season with salt and pepper. Keep warm.

3. Make the omelets: In a large (12-inch) cast-iron or nonstick skillet, heat ⅓ inch of oil over medium-high until an instant-read thermometer registers 325 to 350 degrees, 4 to 6 minutes. (The oil should be shimmering and a drop of the egg mixture in the oil should sizzle immediately.)

4. When the oil is almost ready, combine eggs, shrimp, mung bean sprouts and scallions in a large bowl and season with salt and pepper. Using a fork, break the egg yolks and fold the mixture just until well incorporated. (Don’t overbeat or the eggs will spread too much during frying.)

5. Using half of the batter, add 2 ladlefuls of the egg mixture to the oil to form 2 omelets. (They will bubble immediately.)

6. Cook, basting the top with the hot oil, until golden underneath and just set, about 2 minutes. Flip, using tongs or a spatula and fork, and cook, basting with the oil, until golden on the second side and cooked through, about 1 minute longer. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with the remaining egg mixture to form 2 more omelets.

7. Arrange the omelets on plates and top with some of the gravy. Garnish with scallions and serve with the remaining sauce on the side.