Categories: Cheese/eggs 
      Yield: 4 servings 
  
      4    Eggs                                2 tb Vegetable oil 
      2 c  Bean sprouts, bite sz pces          2 tb Flour 
    1/4    Sm. white onion, chopped            1 c  Chicken broth 
      1    Green onion, chopped                1 tb Oyster sauce 
      2 tb Flour                               1 ts Dry sherry 
    1/4 ts Salt                              1/4 ts Salt 
    1/4 c  Vegetable oil                     1/4 ts White pepper 
           Gravy                           
  
  Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy 
  skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture 
  into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook 
  until the underside is brown, turn over, add the remaining 2 T oil, and 
  continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the 
  top of each patty with an "X" and arrange on serving platter. Pour gravy 
  over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet 
  and cook over medium heat to make a roux. Gradually stir in broth along 
  with remaining gravy ingredients, cooking until a gravy consistency is 
  reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it. 
  From Chef Chu's Distinctive Cuisine of China, Harper & Row.