Combine broth and cornstarch with 1/4 teaspoon sesame oil in a small pan and cook mixture over medium heat, about 5 to 6 minutes, stirring until the sauce becomes thick then set aside.
Heat the canola oil over high heat in a 12-inch nonstick skillet, then add the pork and stir-fry for about 4 minutes or until the pork is no longer pink.
Set aside 2 tablespoons green onion, and add remaining 1/4 teaspoon sesame oil, mushrooms remaining green onions, pepper,and salt if desired to the skillet.
Cook, stiring, for about 4 to 5 minutes until it has become lightly browned, then add the sprouts to the skillet and stir-fry mixture for about 1 minute. Flatten the mixture in the skillet using a spatula.
In a medium bowl combine the eggs and egg whites, then pour then over the pork mixture in the skillet and reduce heat to low.
Cover the skillet and cool the mixture for about 3 minutes or until eggs are set.
Cut the finished omelet into 4 wedges before serving and top each wedge with 1/4 cup of sauce.
Take the reserved green onion and sprinkle over cut omelet.