- 3 tablespoons vegetable oil

		- 1 slice fresh ginger root, minced

		- 8 green onions, chopped

		- 2 cups bean sprouts

		- 2 mushrooms, sliced

		- 1 green bell pepper, chopped

		- 1/4 cup cooked chicken strips,
			or shredded roast chicken.
		- 1 teaspoon salt

		- 1 teaspoon pepper

		- 6 eggs, beaten

				SAUCE:
		- 2 tablespoons soy sauce

		- 1 tablespoon Hua Tiao Chinese wine (or dry sherry)

		- 1 tablespoon cornstarch

		Heat 2 tablespoons oil in a pan
		Stir fry ginger, green onions,
			bean sprouts, mushrooms, green pepper,
			chicken strips, salt
			and pepper until vegetables
			are tender.
		In a large bowl combine beaten eggs
			and vegetable mixture prepared in step 2.
		Heat 1 tablespoon oil in a pan over medium heat.
		Pour in some egg mixture to form a small omelet.
		Cook until golden brown on each side.
		Repeat with remaining egg mixture to get
			the layering effect.

		To make the sauce:
		combine sauce ingredients in small pan,
			bring to boil.
		Simmer gently til thickened.