8 omelettes

1 lb Medium or Large Shrimp, peeled and deveined
1 cup Water
4 tsp Cornstarch
1 tsp Sugar
2 tsp Soy sauce
2 tsp Chicken broth
8 Eggs
1/2 tsp Salt
1/8 tsp Pepper
6 Fresh medium mushrooms
3 Tbs Vegetable oil
8 oz Bean sprouts
4 Green onions
1 Stalk of celery
2 Green onions, thinly sliced

1. Combine water, cornstarch, sugar, soy sauce, and bouillon in small saucepan. Cook over medium beat until mixture boils and thickens (about 5 minutes).

2. Combine eggs, salt, and pepper in medium bowl. Beat until frothy.

3. Finely chop mushrooms. Heat 1 Tbs of the oil in small skillet. Cook mushrooms in the oil for 1 minute. Stir mushrooms into egg mixture.

4. Wash and drain sprouts. Finely chop Shrimp, the green onions, and celery. Mix sprouts, Shrimp, chopped onions, and celery into egg mixture.

5. For each omelet, heat 1/2 Tbs of the oil in large skillet or 7-inch omelet pan. Cook over medium heat until hot. Pour 1/2 cup egg mixture into oil.

6. Cook until light brown, 2 to 3 minutes on each side.

7. Stack omelettes on serving plates. Pour warm soy sauce mixture over omelets. Garnish with sliced green onions.