Cantonese-Style Egg Foo Yong - cooking recipe

Ingredients

5 large eggs
1/2 c. shredded cooked meat, poultry or fish
1/2 c. slivered celery stalks
1/2 c. slivered mushrooms
1 c. bean sprouts or slivered bamboo shoots
1/4 c. slivered onions
1 tsp. salt
1/4 tsp. m.s.g. (optional)
pepper to taste
vegetable oil for frying
sauce

Preparation

Mix eggs, meat, celery, mushrooms, bamboo shoots, onions, salt, m.s.g. and pepper in large bowl; do not beat.
Heat 1/2 cup oil in deep skillet, Dutch oven or wok over medium heat.
Spoon 1/4 of the egg mixture into oil carefully.
Cook until edges are brown; turn gently.
Brown on other side.
Remove to plate.
Fry remaining 3 portions in same manner, adding additional oil if needed.
Serve hot, plain or with sauce.
Makes 2 to 3 servings.