Ingredients

• 8 eggs
• 1 1/2 cups - finely shredded cabbage, carrots and beans
• 1 cup - bean sprouts
• 1 onion (sliced fine)
• 1 tbsp - finely shredded celery
• 2 tbsp - soya sauce
• 1 tsp - sugar
• 3 tbsp - salad oil
• salt to taste

How to Make Chinese Egg Foo Yong

• Heat 1 tbsp. of oil in a frying pan and saute the onion and vegetables for 1 minute.
• Add the soya sauce, sugar and salt. Remove from the pan and keep aside.
• Beat the eggs well together, adding a dash of salt.
• Heat the remaining oil in the same pan, then reduce the heat and pour in the beaten eggs.
• Cook till the eggs set, lifting the bottom to avoid sticking.
• While eggs are still soft, spread the surface with the vegetables.
• Cover and cook till set. Turn over and cook on the other side for 1 minute.
• Serve immediately.