MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Shrimp Omeletes
  Categories: Chinese, Eggs, Ceideburg 2
       Yield: 4 servings
       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.