In mixing bowl, combine vegetables, chicken or turkey, onion, and season salt. Mix thoroughly. Add eggs and stir just until combined. Preheat wok at Med. About 2 minutes. Melt 1 tsp of butter or margarine. Add 1/2 C of egg mixture or just enough to cover center flat base of wok. Cook for 3 minutes or until browned and egg is set. Turn like a pancake with a smooth edged spatula and cook second side for 2 minutes. Turn only once. Either push up the side to keep warm or place on platter. Repeat cooking with remaining 4 patties. Serve immediately with Sherry-Broth Sauce or bottled sweet-sour sauce or mustard sauce. Makes 5 servings or 5 5-1/2 inch wide egg foo yung.