SAUCE:

1 c. chicken broth
1/4 tsp. sugar
2 tbsp. soy sauce
1 tbsp. cornstarch
1/4 c. water

Combine broth, sugar and soy sauce. Heat to boiling. Blend cornstarch and water. Stir slowly into broth. Cook and stir until thickened. Turn to low and keep warm.

PATTIE MIXTURE:

6 eggs
1 1/2 c. pork, cooked, diced
2/3 c. onion
1 lb. can bean sprouts, drained
1 (4 oz.) can mushrooms, drained
1 or 2 tbsp. fat

Beat eggs until thick and light. Fold in pork, onions, bean sprouts and mushrooms. Heat fat over moderate heat. Pour pattie mixture by 1/2 cup into fat. Fry until light and brown and turn over. Serve with the sauce.