Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Chinese: mushroom foo yung   Yield: 6 Servings   4 Eggs; lightly beaten      1/4 ts Salt 1/4 ts Ginger; ground      1/2 c Chicken cooked; finely - chopped 1 c Mushrooms; sliced      1 c Bean sprouts fresh 2 Green onions; finely chopped      1 Celery stalk; finely chopped  Cooking oil Soya sauce In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tbsp or 25 ml) into skillet. Cook turning once until lightly browned. Repeat until all egg mixture is used. Serve with soya sauce. Source: Money's Mushroom Bag From: Origin: