Mushroom Foo Yung
chicken, chinese, eggs
4 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ginger, ground
1/2 cup chicken, cooked, finely chopped
1 cup mushrooms, sliced
1 cup bean sprouts, fresh
2 green onions, finely chopped
1 celery stalk, finely chopped
1 cooking oil
1 soya sauce
In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tb or 25 ml) into skillet. Cook, turning once, until lightly browned. Repeat until all egg mixture is used. Serve with soya sauce.
Source: Money's Mushroom Bag
Yield: 6 servings