1 1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. chicken bouillon granules
1/2 c. water
1 tbsp. soy sauce
4 eggs
1 tbsp. soy sauce
1 c. fresh bean sprouts
2/3 c. shredded zucchini
8 whole water chestnuts, thinly sliced (1/2 c.)
2 tbsp. thinly sliced green onions
2 tbsp. butter
2 tbsp. thinly sliced green onions

In a small saucepan, stir cornstarch, sugar and bouillon granules. Add water and soy sauce, stirring until blended. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat. Cover and keep warm.

Meanwhile, in a medium bowl, beat eggs and soy sauce well. Add bean sprouts, zucchini, water chestnuts, and green onions stirring until vegetables are well coated.

In a 12-inch non-stick skillet over medium heat, melt 1 tablespoon of the butter. For each patty, stir egg mixture before pouring 1/4 cup of the mixture at a time into the hot skillet. Spread vegetables slightly and fold cooked egg up over vegetables. Cook for 3 minutes or until egg is set.

Turn and cook 2 minutes longer or until browned. Place cooked patties in a single layer on a baking sheet and keep warm in a preheated 200 degree oven. Use remaining butter as needed for cooking.

To serve, place two patties on each individual plate. Spoon about 2 tablespoons sauce over the top and garnish with green onion.