Recipe - Roast Pork Egg Foo Yung

6 Dried black mushrooms
One fourth pound Roast pork
1 cup Chinese cabbage stems
One half cup Bamboo shoots
One fourth cup Water chestnuts
2 tablespoon Oil
6 Eggs
One half teaspoon Salt
One half teaspoon Sugar
1 (up to)
2 tablespoon Oil

1. Soak dried mushrooms.

2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked
mushrooms. Slice water chestnuts thin.

3. Heat oil. Add vegetables and pork and stirfry 1 minute. Then cook,
covered, 1 to 2 minutes over medium heat. Drain and let cool.

4. Beat eggs. Stir in salt, sugar and stirfried ingredients.

5. Heat remaining oil. Fry mixture as small omelets (as in "Basic Panfried
Egg Foo Yung"), or divide mixture in half and panfry as 2 separate large
omelets. Turn over to brown each side.

NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its
many and varied ingredients. VARIATIONS:

1. For the bamboo shoots, substitute 1 cup bean sprouts, blanched.

2. For the Chinese cabbage, substitute celery, blanched.

3. In step 3, add with vegetables and pork 1 slice fresh ginger root,
minced; 6 scallion stalks, slivered; and One fourth cup smoked ham, shredded.

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