4    Eggs

      2 c  Bean sprouts, bite sz pces

    1/4    Sm. white onion, chopped

      1    Green onion, chopped

      2 tb Flour

    1/4 ts Salt

    1/4 c  Vegetable oil

           Gravy
      2 tb Vegetable oil

      2 tb Flour

      1 c  Chicken broth

      1 tb Oyster sauce

      1 ts Dry sherry

    1/4 ts Salt

    1/4 ts White pepper

  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.