Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water



Vegetable oil for frying
  Make gravy if desired (recipe follows). Preheat oven to 200F. Line
 a platter with several thicknesses of paper towel. Mix all ingredients
 except the vegetable oil together in a mixing bowl.
 Heat a frying pan hot and dry. Put in vegetable oil to a depth of
 about 1/2 inch. Keep oil at this level by adding more, as some is
 absorbed in cooking. Bring oil temperature to medium. Stir up the
 omelet mixture each time before you take a scoopful of it out, in
 order to have the proper ratio of liquid and solid ingredients in each.
  With a ladle or soup scoop, take a scoop of the egg mixture and gently
 put into the frying pan. When the first omelet has stiffened, gently
 move it over to make room for the next. The number of omelets you
 can make at once depends on the size of your frying pan. When one
 side of the omelet has turned golden brown, turn over gently with
 pancake turner to fry the other side. When done, transfer from
 frying pan onto paper−lined platter. Keep warm in oven until all
 the omelets can be served together. Serve with or without gravy.

Gravy:

    1 1/2 cups chicken stock
    1 tablespoon cornstarch
    2 tablespoons soy sauce
    1 teaspoon MSG (optional)
    1/8 teaspoon ground pepper
    Pinch of salt
  Mix all the ingredients together in a saucepan. Bring to a boil
 slowly with frequent stirring. When gravy has thickened, turn heat
 to very low to keep it warm until ready to use.