---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetarian
       Yield: 2 servings
       1 ts Vegetable oil
     1/2    Garlic clove
     1/2    Onion
     1/2    Green pepper
   2 1/4 oz Button mushrooms
     1/2 c  Mung bean sprouts
     1/4 c  Grated carrot
       4 lg Eggs
     1/2 tb Soy sauce
     1/2 ts Corn flour
     1/2 tb Soy sauce
     1/4 c  Vegetable stock
       1 ts Sesame oil
   1. Heat the oil in a large shallow pan.
      Add the onion, garlic and pepper.
      Cook over a gentle heat until the onion and pepper
   are soft.
      Add the mushrooms, mung beans and carrot.
      Stir over a medium heat for 2 minutes.
   2. Beat the eggs and soy sauce until completely
      Pour the egg mixture into the pan.
      Cook, folding the mixture continuously the eggs are
   just set.
   3. To prepare the sauce blend the corn flour, soy
   sauce, vegetable stock
      and sesame oil in a small pan.
      Cook over a medium heat, stirring constantly, until
   the sauce boils
      and thickens.
   4. Serve a portion of egg mixture, accompanied by
   sauce and steamed