Instructions: These are called "omelets" but theyre 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).

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