Egg Foo Yung recipe

1 cup bean sprouts, well drained
1/2 cup shredded onion
1/2 cup finely sliced celery
3 tablespoons vegetable oil
6 eggs
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon salt
Dash of hot pepper sauce
Shrimp, crab or other meat (optional)

Saut� onion and celery in oil until limp (about 5 minutes). Add to bean sprouts in bowl. Beat eggs; add soy sauce, cornstarch, salt and pepper. Pour over onion, sprouts and celery. Mix thoroughly. Put 1 tablespoon mixture on greased griddle or skillet and brown on both sides. Keep hot until all are cooked. Cook sauce ingredients until thick. Pour sauce over top and serve.

Sauce:
1/2 cup water
2 teaspoons sherry (optional)
1 tablespoon soy sauce
2 teaspoons cornstarch