Eggs Foo Yung
|Diced celery||2 Tablespoon|
|Dehydrated onion flakes||1 Tablespoon|
|Dehydrated pepper flakes||1 Tablespoon|
|Rinsed and drained bean sprouts||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
Combine diced celery, onion and pepper flakes in saucepan.
Cover with 1/2 cup water.
Cook about 15 minutes until celery is tender; add bean sprouts.
Beat eggs until light, season with salt and pepper, and add vegetable mixture.
Drop tablespoonfuls of egg batter onto hot non-stick or heavy iron skillet.
Brown both sides.