6 lg. eggs
1/2 tsp. salt
2 c. fresh bean sprouts
1 c. diced cooked chicken
4 med. scallions, thinly sliced
1 med. green pepper (finely chopped)
14 drained canned whole water chestnuts (thinly sliced)
1/2 c. corn oil

In a large bowl, beat eggs and salt until foamy. With a large wooden spoon stir in bean sprouts, chicken, scallions, green pepper and water chestnuts.

In a heavy 10 inch skillet over moderately low heat, heat oil, add egg mixture, with the spoon spread vegetable mixture so it is evenly distributed, cover tightly.

Cook until bottom is golden and top is set, about 15 minutes. Cut into 4 equal wedges. With a wide spatula remove and turn golden side up onto individual plates. Serve with white rice and soy sauce or dip.

CHINESE DIP:

In 1 quart saucepan thoroughly stir together: 1/4 c. sugar

Gradually stir in, keeping smooth: 1/4 c. ketchup 2 tbsp. cider vinegar

Over moderately low heat and stirring constantly, cook until thickened and its shiny and boiling. Serve hot. Makes 3/4 cup.