Egg Foo Yong

1 dozen eggs
1/2 cup onion
1-1/2 (14 oz) cans Chinese veggies
1 (14 oz) can bean sprouts
1-1/2 cans chopped water chestnuts
1-1/2 tsp. garlic

Sauce:
8 Tbsp. cornstarch
1/4 cup cold water
8 Tbsp. soy sauce
4 tsp. molasses
4 cups chicken broth

Pour into separate "patties" in frying pan. Fry until brown.

For sauce, mix together cornstarch and cold water
(add soy sauce at this time if necessary).

Mix all other ingredients together. Bring to a boil,
stirring constantly, reduce heat and cook, stirring
often, until thickened.