1 c  (250 mL) water

      4 ts (20 mL) cornstarch

      1 ts (5 mL) sugar

      2 ts (10 mL) soy sauce

      2 ts (10 mL) instant chicken

           -bouillon granules
      8    Eggs

    1/2 ts (2 mL) salt

    1/8 ts (0.5 mL) pepper

      8    Fresh medium mushrooms

      3 tb (45 mL) vegetable oil

      8    Ounces (225 g) bean sprouts

      8    Ounces (225 g) fresh shrimp

      4    Green onions

      1    Stalk celery

      2    Green onions, thinly sliced

  These are called "omelets" but they're really a foo-young variation.
  Yummy stuff and easy to do. 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 tablespoon (15 mL) of the oil in small skillet.
  Cook mushrooms in the oil for 1 minute. Stir mushrooms into egg
  mixture. 4. Wash and drain sprouts. Remove shells and veins from
  shrimp. Finely chop shrimp, 4 of the onions and celery. Mix sprouts,
  shrimp, chopped onions and celery into egg mixture. 5. For each
  omelet, heat 1/2 tablespoon (7 mL) of the oil in large skillet or
  7-inch (18 cm) omelet pan.  Cook over medium heat until hot. Pour 1/2

  cup (125 mL) egg mixture into oil.  Cook until light brown, 2 to 3
  minutes on each side. Stack omelets on serving plates.  Pour warm soy
  sauce mixture over omelets. Garnish with sliced green onions. Makes 4
  servings (2 omelets each). From "Chinese Cooking Class Cookbook" by
  the Editors of Consumer Guide, Publications International LTD, 1980.
  ISBN 0-517-322455. Posted by Stephen Ceideberg; March 1 1993.