2 sm. pkg. cooked shrimp
1 piece slivered celery
1 can Chinese mixed vegetables
3 tbsp. chopped green onions
1 can slivered water chestnuts
1/3 c. sliced mushrooms
6 eggs
1/2 tsp. salt
1/3 c. corn oil

Mix shrimp, vegetables and mushrooms. Beat eggs and salt until fluffy. Combine with shrimp mixture. Heat oil in a skillet. Pour 1/4 cup foo young mix into hot oil for each omelet. Cook over medium heat until brown on bottom and turn to brown other side. Drain on absorbent paper. Serve with sauce and rice.

FOO YOUNG SAUCE:

Boil 1 1/2 cups water with 3 tbsp. cornstarch in a small saucepan. Add 1 tbsp. soy sauce and 3 bouillon cubes. Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.