Egg Foo Yung

1 large green onion
4 beaten eggs
3/4 cups bean sprouts
3 TBS soy sauce
2 TBS peanut oil, divide
2 cups sliced fresh mushrooms
4 tsp cornstarch
1 cup beef broth

Thinly slice green onion, and reserve 1 TBS for the top for garnish. Stir in remaining onion into egg along with the bean sprouts and 1 TBS soy sauce. Heat 1 TBS of peanut oil in a large non-stick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture onto the hot oil. Cook until the bottoms are set. 1-2 min, then turn over & continue cooking for another 1-2 min until cooked through. Transfer to a warm serving plate while you make the remaining pancakes. Heat the remaining 1 TBS of peanut oil in the skillet & cook the mushrooms with the remaining 2 TBS soy sauce until the mushrooms are soft, about 3 min. Dissolve the cornstarch in the broth, stir into the mushrooms, cook until thickened. To serve pour the sauce over egg foo yung pancakes, sprinkle with the reserve onion.