8 eggs, slightly beaten
1 can bean sprouts, drained
1 (4 1/2 oz.) can sliced mushrooms, drained
2 green onions with tops, chopped
1/2 tsp. salt
3 tbsp. vegetable oil
1 1/2 c. chicken broth
1 1/2 tbsp. soy sauce
1/4 tsp. salt
Dash pepper
2 tbsp. cornstarch
2 tbsp. cold water

Mix bean sprouts, eggs, mushrooms, green onion and 1/2 teaspoon salt. Heat oil in wok or frying pan. Pour 1/2 cup of mixture onto pan. Turn once after about 4 minutes. Repeat until mixture is used. Keep in heated 300 degree oven to warm. Heat chicken broth, soy sauce, salt and pepper to boil. Mix cornstarch and water. Stir into broth, cook until thick. Pour over eggs.