Shrimp Omelets (China)

Yield: 8 omelets

Ingredients

• 1 cup water
• 4 teaspoons cornstarch
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce
• 2 teaspoons instant chicken bouillon granules
• 8 eggs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 fresh medium mushrooms
• 3 tablespoons vegetable oil
• 8 ounces bean sprouts
• 8 ounces fresh shrimp
• 4 scallions
• 1 stalk celery
• 2 scallions, thinly sliced

Instructions

1. Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over medium heat 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 of the oil in small skillet. Cook mushrooms in the oil 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 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.