Recipe: Egg Fuyoung


2 tsp. oil
1 cup celery, sliced
1/2 bell pepper, diced
1/2 an onion, diced
1/4 cup sliced almonds
1 cup bean sprouts
6 eggs
2 tsp. soy sauce


Heat skillet and add 1 tsp. oil.  Fry celery, pepper and onion until crisp-tender. Turn off heat and add almonds. Remove to bowl and let cool 5 minutes. Stir in bean sprouts, eggs and soy sauce. Heat skillet again and add remaining oil. Drop egg-vegetable mixture in small heaps.  Cook over medium heat, turning once, until cooked through.