Egg Foo Yong

½ cup finely shredded onion
½ cup finely sliced celery
1 ½ cups fresh bean spouts
8 eggs
¾ cup water
½ to 1 cup diced cooked chicken or turkey
½ cup sliced water chestnuts
1 T soya sauce
Saut&eaccute; onion and celery briefly in a little cooking oil. Add bean sprouts and saute for a minute or two more. Remove from heat. Beat eggs with water, then stir in slightly cooled vegetables and meat. Heat a little oil in frying pan and pour in a ladle full of the above mixture. Brown lightly, then flip and cook other side. Remove from pan and place in casserole dish. Once all have been cooked, pour the following sauce over.
Sauce:
2 T cornstarch
½ tsp sugar
1 tsp soya sauce
1 cup chicken or turkey broth
Cook and stir until thickened.
Mushrooms, zucchini, and combinations of other vegetables can also be used.