- 1 tbsp. oil

		- 1/2 c. diced onion-mushrooms

		- 3 lg. eggs

		- 2 tbsp. oil

				Foo Young sauce
		- 1 c. chicken broth

		- 1/2 tbsp. cornstarch

		- 1 tbsp. sugar

		Heat 1 tablespoon oil in wok.

		Add mushrooms and fry 1 minute.
		Place in bowl until cool.
		Break eggs (beat well).

		Add 1 teaspoon of oil in wok;
			heat for 30 seconds over medium heat.
		Pour in 1/4 cup egg mixture;
			cook without stirring for 1 minute
			or until brown.

		Cook the rest of egg mixture the same way,
			using 1 teaspoon of oil every time.