2 C. Chicken Broth
1/4 tsp. MSG
1/2 tsp. Salt
1 tsp. Catsup
1 T. Soy Sauce
3 1/2 T. Flour in 1/4 C. Cold Water
1 T. Oil
1/2 C. Shredded Celery, using end of stalk
1/4 C. Onion, sliced longwise
1 C. Mushrooms
1 tsp. Salt
5-7 Eggs
1 C. Bean Sprouts

To make sauce combine first 5 ingredients (Broth through Soy Sauce) in a small pan. Heat until boiling, stir in flour water. Cook, stirring constantly, until thickened and glossy. Heat oil in sauté pan. Add onion, celery and mushrooms to pan, cooking until onions are clear and vegetables are all soft. Sprinkle with salt, remove from pan; place in large bowl. Add eggs and bean sprouts; mix well. Drop onto hot greased skillet about 1/2 cup at a time. Fry until golden brown, about 5 minutes total. Serve drizzled with warm sauce.