Adapted from the Joyce Chen Cook Book

9 large eggs, unbeaten
1 cup bean  mung sprouts
1/2 cup shredded celery
1/2 cup shredded red or green pepper
1/2 cup shredded zucchini
1 8-oz. package tofukan, cut in thin strips
1 small onion, shredded
1/2 cup shredded mushrooms, if desired
garlic powder
seasoned salt
pinch powdered ginger
1 tsp. sherry
peanut oil

1 can vegetable broth
1 Tbsp. soy sauce
1 tsp. ketchup
seasoned salt
2 1/2 Tbsp. flour
1/4 cup cold water

Veggies can be shredded in a food processor with a grating blade.  Adjust quantities as desired.

Saute tofukan in peanut oil until lightly browned.  Mix in bowl with eggs, veggies, sherry, and seasonings.  It is important not to beat the eggs, just mix them gently.

Heat about 1/4 inch peanut oil in pan.  When hot, add large spoonfuls of egg mixture, making 4 pancakes at a time in a large skillet.  When well-browned, turn and fry other side.  Remove to paper-towel lined platter, and cover with more paper towels to drain oil and keep warm until all egg mixture has been fried.

If desired, mixture can be fried in two portions, making a larger and less oily pancake which can then be cut into serving portions.

Meanwhile, dissolve flour in water and mix sauce ingredients in small saucepan, heating over medium heat and stirring constantly.  Boil until slightly thickened.

Makes 4-6 servings.

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