Put the mushrooms, bean sprouts, carrots, celery, and scallions into preheated frying pan with some oil. Cook on high for 5 minutes until softened. Remove to a bowl.

Add the tots and mix well until the tots are all broken up and incorporated.

Whisk the eggs together and add most of them, stir well and add more eggs if needed. You want it to be pretty eggy but not fully drowning in egg.

Meanwhile, heat up the stock, soy sauce, chili paste, rice vinegar, and honey. Mix a tablespoon of cornstarch with a few splashes of cold water to form a paste. Add to the simmering sauce and whisk. Check for thickness and repeat with more cornstarch until the sauce is the desired thickness.

Cook the egg foo young in a well oiled hot frying pan by scooping out about a half cup worth at a time into the pan. Cook a few minutes per side and remove on to a rack when done. If doing many batches you can put the rack into a warm oven while you finish.

Serve the egg foo young on a plate and smother in the sauce.