Egg Foo Young (Christy)

3t vegetable oil
1 slice fresh ginger root, minced
6 green onions, chopped
2 stalks celery, chopped
2 cups bean sprouts, may used canned or fresh
2 mushrooms, sliced
1 green bell pepper, may omit
1/2 cup chopped ham (chicken or shrimp may be used also)
1 t salt
6 eggs beaten

1. Heat oil in large skillet on medium-high heat. Saute ginger, salt veggies and meat until tender.
2. In large bowl beat eggs well and then and veggie mixture.
3. Heat skillet with small amount of oil. Pour 1/2 c egg mixture in skillet and brown on each side (like making pancakes!)repeat until done. Makes about 8-10.

Sauce
1c chicken broth
1/2T cornstarch
1T sugar

Mix well until sugar and cornstarch are dissolved. Cook over high heat until it boils and thickens. Serve over Egg Foo Young.