Egg Foo Yong

• 1 c. cooked meat, finely diced (pork, beef, crab, shrimp, ham or chicken)
• 2 c. bean sprouts
• 1 c. celery, finely diced
• 1/2 c. onions, finely diced
• 3 water chestnuts, finely diced (optional)
• 6 to 7 eggs
• 1/2 tsp. salt
• 1/4 tsp. m.s.g.
• 1 tsp. soy sauce
• 2 Tbsp. oil (peanut oil)

1. Heat 1 tablespoon oil in frypan.
2. Add meat, onions and celery. Stir-fry for 1 minute.
3. Add bean sprouts and seasonings.
4. Cover and cook 1 minute.
5. Remove from pan and place in a large mixing bowl.
6. Add eggs and fold in.
7. Add 1 tablespoon oil to pan and heat thoroughly.
8. Spoon mixture-like pancake size batter onto pan and fry gently over low heat until eggs are set.
9. Turn over and brown the other side.
10. Repeat until all the batter is used.
11. Serve with rice and a brown gravy.
12. Serves 4.

cooked meat, bean sprouts, celery, onions, water chestnuts, eggs, salt, soy sauce, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785163 (may not work)