Combine water, cornstarch,
sugar, soy sauce and bouillon in small saucepan. Cook over medium
heat until mixture boils and thickens, about 5 minutes.
eggs, salt and pepper in medium bowl. Beat until frothy.
Finely chop mushrooms. Heat 1 tablespoon of the oil in small skillet.
Cook mushrooms in the oil 1 minute. Stir mushrooms into egg mixture.
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.
For EACH omelet, heat
1/2 tablespoon 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.
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 scallions.