1 tbsp. oil
1 c. celery, sliced
1/2 c. onion, chopped
1/2 c. mushrooms, sliced
2 c. fresh bean sprouts
1/2 c. water chestnuts
5 eggs
Salt to taste
Accent to taste
Soy sauce to taste
Cooked natural rice

Saute vegetables and mushrooms in 2 tablespoons oil for five minutes. Add beaten eggs and seasonings. Drop by large spoonfuls onto hot, well-oiled skillet. Brown lightly on both sides. Spread a teaspoon of soy sauce over both sides of each patty. Make a thin sauce of water, soy sauce, Accent, thickened with cornstarch. Pour over patties and simmer until egg is well cooked. Serve with rice. Makes 4 servings.