- 2 tbsp. butter

		- 1 can bean sprouts, drained

		- 1/2 c. chopped onion

		- 1/2 c. chopped celery

		- 1 tbsp. finely chopped green pepper or parsley

		- 6 slightly beaten eggs

		- 1 tsp. salt

		- Fat for frying

			Foo Young sauce
		- Juice from cooked vegetables above

		- 1 c. juice from canned bean sprouts

		- 1 tbsp. cornstarch

		- 1 tsp. sugar

		- 2 tbsp. soy sauce

		Heat lightly in butter.
			Add bean sprouts,
			onion, celery and green pepper.
		Cover and cook a few minutes until
			onion is transparent.
		Cool slightly.

		Spoon chicken-vegetable mixture into beaten eggs,
			straining out liquid into bottom of pan.
		Add salt.
		Mix thoroughly.

		Pour 1/4 cup mixture into hot fat,
			about 1/2 inch deep.
		Flatten "cake" to 1/2 inch thickness.
		Cook until brown on both sides, turning once.
		Drain and serve hot with sauce.