Pick over crabmeat to remove any cartilage or shell.

Soak dried mushrooms in warm water for 15 minutes until soft.

Remove and discard mushroom stems.

Cut mushroom caps into thin strips.

Coarsely chop water chestnuts and bamboo shoots.

Beat eggs with salt and pepper.

Heat oil in a wok over high heat until just smoking.

Add minced ginger and scallions and stir fry for 10 seconds until fragrant.

Add crabmeat, mushrooms, water chestnuts, and bamboo shoots. Stir fry for 3 minutes, tossing to blend well.

Add bean sprouts and toss to mix.

Reduce heat to medium.

Pour beaten eggs over crabmeat mixture.

Cook over medium heat until omelet is set, about 3 minutes.

Serve immediately.