2 c. bean sprouts
1/4 c. sesame oil
4 green onions, chopped
1 tbsp. fresh ginger, minced
1 c. celery, finely diced
2 c. cooked chicken, diced
5 eggs, slightly beaten
Salt
Pepper
1 tbsp. soy sauce

Drain bean sprouts and place on paper towels to dry. Heat oil in wok. Add onions and saute 2 minutes. Add ginger, celery, and chicken. Saute a minute longer. Stir in eggs and cook until firm. Salt and pepper to taste. Add soy sauce, mixing carefully. NOTE: Shrimp, turkey, ham or other leftover can be substituted for chicken in this recipe.