8 Eggs
1 Bag (Marjon© 8ox) Bean Sprouts, Chopped
1/2 Cup Jicama Cut 1″ by 1/8″
1/2 Cup cooked ham,chicken,pork or raw shrimp diced
1/3 Cup Celery, sliced fine
2 Tablespoons Soy Sauce
Oil for Frying

Mix eggs, vegetables, meat and soy sauce.  Heat medium skillet 4-6 inch (size).  Add 2 tablespoons of oil.  Place 1/3 cup egg mixture in skillet and fry until lightly brown on bottom.  Turn over and cook flip side.  Keep warm (but don’t stack).  Repeat with remaining egg mixture.

Foo Yung Sauce

2 Cups Chicken Broth
2 Tablespoons Soy Sauce
2 Tablespoons Truvia or Sugar
3 Tablespoons Corn Starch
4 Tablespoons Water

In a pan – heat med – broth, soy, and sweetener.  In a bowl blend corn starch and water.  Add to chicken broth mixture and cook stirring until sauce thickens. Serve hot over Egg Foo Yung.