SHRIMP EGG FOO YUNG

4 eggs, beaten
1 cup fresh bean sprouts
1/2 cup thinly sliced celery
1/2 cup chopped green onions
1 (10-ounce) package frozen cooked shrimp, thawed and drained
1 t. chicken-flavored bouillon granules
No-fat spray
Sauce(recipe follows)

Combine first 6 ingredients. Let mixture stand 10 minutes.
Coat a large nonstick skillet with spray; place over medium heat until hot. For each patty, spoon 1/4 cup egg mixture into skillet; shape into a patty with spatula as it cooks. Cook until patty is lightly browned on one side;turn and cook until patty is set and lightly browned on other side. Repeat until all egg mixture is used. Serve with sauce.
Yield: 6 servings (about 109 calories per serving+ 3 calories/ T. sauce).

SAUCE:
2 T. cornstarch
1/4 cup water
1 T. reduced-sodium soy sauce
1 t. chicken-flavored bouillon granules

Combine cornstarch and 1/4 cup water in a small saucepan,stirring until blended; add remaining ingredients. Cook over medium heat, stirring constantly, until bouillon dissolves and sauce is thickened.
Yield: 2 cups.