Vegetable Egg Foo Young

• FOR THE OMELET:
• 1 can (14 Oz. Size) Bean Sprouts, Drained
• 4 Water Chestnuts, Chopped
• 1/2 cups Chopped Green Onions
• 1/2 cups Chopped Celery
• 1 cup Mushrooms
• 6 Large Eggs
• 1 teaspoon Sesame Oil
• 1/2 teaspoons Salt
• FOR THE GRAVY:
• 1 cup Chicken Broth
• 1 Tablespoon Soy Sauce
• 2 teaspoons Sugar
• 2 teaspoons Vinegar
• 1 Tablespoon Cornstarch
• 2 Tablespoons Water

1. Cook bean sprouts, chestnuts, green onions, celery, and mushrooms in a frying pan until softened, about 5 minutes. Let cool.
2. Add eggs, oil, and salt to a bowl and beat with a fork. Add fried veggies to the mixture and mix well.
3. Divide the mixture into equal parts (I made 3) and fry in a skillet on both sides until ready. A small skillet works best for that.
4. Make gravy by heating broth, soy sauce, sugar, and vinegar in a saucepan. In a small bowl, mix cornstarch and water and add it into the broth. Cook until gravy boils and thickens. Don't forget to stir! Serve over the omelet.

sprouts, water, green onions, celery, mushrooms, eggs, sesame oil, salt, gravy, chicken broth, soy sauce, sugar, vinegar, cornstarch, water

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/vegetable-egg-foo-young/ (may not work)