Recipe - Oyster Omelet

16 Oysters
One fourth cup Lean pork
One fourth cup Fresh mushrooms
1/8 cup Bamboo shoots
2 Scallion stalks
4 Eggs
1 cup Milk
One half teaspoon Salt
2 (up to)
3 tablespoon Oil
1 tablespoon Cornstarch
One half cup Cold water
1 teaspoon Soy sauce
1 teaspoon Oyster sauce

1. Shell oysters. Shred pork. Slice mushrooms and bamboo shoots. Mince
scallion stalks.

2. Beat eggs. Stir in milk, salt, oysters and minced scallion.

3. Heat oil. Add shredded pork and stirfry until it loses its pinkness
(about 2 minutes). Add mushrooms and bamboo shoots; stirfry 2 minutes
more.

4. Add egg mixture and cook as in "Basic Omelet". When the bottom sets,
fold omelet in half with a spatula. Turn it over and lightly brown the
other side.

5. Meanwhile in a saucepan, blend cornstarch and cold water to a paste.
Then add soy and oyster sauce and heat, stirring, until mixture thickens.
Pour over omelet and serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.