- 1 cup bean sprouts 

		- 1 medium onion, minced

		- 1 clove garlic, minced

		- 2 green onions, thinly sliced

		- 1/4 cup chopped cooked meat;
			such as chopped sausages
			or shredded roast chicken) 

		- 1 tablespoon cornstarch

		- 1 tablespoon soy sauce

		- 1/2 teaspoon salt

		- 1/2 teaspoon pepper, white

		- 6 eggs, beaten

		- 2 tablespoons oil, vegetable
			(canola or any other light-tasting oil) 

				SAUCE
		- 2 tablespoons soy sauce

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

		- 1 tablespoon cornstarch

		Stir Fry the main ingredients 
		Rinse bean sprouts in cold water.
		Heat oil in a pan (or a wok if you have one)
			and add scallions, onion & sprouts.
		Stir fry using medium-high heat
			for about 45 seconds,
			or until vegetables are tender.
		Add garlic and stir fry for another 15 seconds
			(don't burn the garlic).
		Add cornstarch, soy sauce, cooked meat,
			salt & pepper. Mix well.
		Remove to a dish & allow to cool. 

		In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
		Add 1/3 of the stir-fried ingredients
		Fry til golden on both sides.
		Add another 1/3 of the eggs and 1/3 of
			the stir fried ingredients
		Fry til golden on both sides.
		Add the last remaining 1/3 of the eggs
			and 1/3 ot the stir fried ingredients
		Fry til golden on both sides.

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