Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Linea platter with several thicknesses of paper towel. Mix all ingredientsexcept the vegetable oil together in a mixing bowl.Heat a frying pan hot and dry.

Put in vegetable oil to a depth ofabout 1/2 inch. Keep oil at this level by adding more, as some isabsorbed in cooking. Bring oil temperature to medium. Stir up theomelet mixture each time before you take a scoopful of it out, inorder to have the proper ratio of liquid and solid ingredients in each.With a ladle or soup scoop, take a scoop of the egg mixture and gentlyput into the frying pan.

When the first omelet has stiffened, gentlymove it over to make room for the next. The number of omelets youcan make at once depends on the size of your frying pan. When oneside of the omelet has turned golden brown, turn over gently withpancake turner to fry the other side. When done, transfer fromfrying pan onto paper-lined platter.

Keep warm in oven until allthe omelets can be served together. Serve with or without gravy.

Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt

Mix all the ingredients together in a saucepan. Bring to a boilslowly with frequent stirring. When gravy has thickened, turn heatto very low to keep it warm until ready to use.