16 oz. can mixed vegetables (oriental), drained
5 oz. boned chicken or turkey
1/4 - 1/2 c. minced onion
1/2 tsp. seasoned salt
4 eggs
4 tsp. butter

In mixing bowl combine vegetables, chicken, onion and salt. Mix thoroughly. Add eggs and stir just until combined. melt 1 teaspoon butter in small fry pan or wok. Add about 1/2 cup mixture and cook for about 3 minutes then turn like a pancake and cook about 2 minutes more. Serve with sherry broth sauce.

SHERRY BROTH SAUCE:

1 1/2 c. chicken broth
1/2 tsp. ginger
2 tbsp. sherry
4 tsp. cornstarch
1/4 tsp. salt
1 tsp. soy sauce

Combine all ingredients. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute. Keep warm for serving.