1 tbsp. cooking oil
1 1/2 c. bean sprouts
4 eggs
2 tsp. low sodium soy sauce
1/4 minced onion
1/2 c. sauteed chopped celery
1/2 c. finely chopped and sauteed mushrooms

Saute the sprouts in the oil in a large skillet or Wok until just heated through. Beat the eggs until light. Add the soy sauce, onion, bean sprouts, and other chopped vegetables and mix well. Heat 1 tablespoon oil in a large skillet and pour 1/2 cup of the egg mixture into the skillet and brown on both sides. Repeat until egg mixture is used up. Serves 6.