Cantonese Egg Foo Yung

Title: CANTONESE EGG FOO YUNG

Categories: Cheese/eggs

Yield: 3 servings

4 Dried black mushrooms

4 Water chestnuts

1/4 lb Chinese cabbage

1/4 c Sliced bamboo shoots

1/8 lb Chinese roast pork

3 Eggs

2 tb Peanut oil

1/2 ts Salt

1/2 ts Sugar

1 ts Dry sherry

1 ds Dash of pepper

Soak the mushrooms in water for 30 minutes or until

soft. Discard the tough stems and drain. Dice the

water chestnuts and finely shred the other solid

ingredients into pieces the size of a matchstick. Beat

the eggs. Heat a wok or skillet over high heat, add 1

T of the oil and the salt. Just before the oil begins

to smoke, add all of the vegetables and the roast

pork. Stir vigorously for 30 seconds. Add the sugar,

sherry and pepper. Cover and cook for 45 seconds more.

Remove the mixture and let cool. Add the beaten eggs

to the mixture and stir well.Reheat the pan. Add the

remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet

has set (or make smaller individual omelets). Serve

immediately on a warm platter. This version is served

without a gravy.From the Gourmet Chinese Regional

Cookbook, Castle Press. --