Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Cheese/eggs

  4. Yield: 3 servings

  5. 4 Dried black mushrooms

  6. 4 Water chestnuts

  7. 1/4 lb Chinese cabbage

  8. 1/4 c Sliced bamboo shoots

  9. 1/8 lb Chinese roast pork

  10. 3 Eggs

  11. 2 tb Peanut oil

  12. 1/2 ts Salt

  13. 1/2 ts Sugar

  14. 1 ts Dry sherry

  15. 1 ds Dash of pepper

  16. Soak the mushrooms in water for 30 minutes or until

  17. soft. Discard the tough stems and drain. Dice the

  18. water chestnuts and finely shred the other solid

  19. ingredients into pieces the size of a matchstick. Beat

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

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

  22. to smoke, add all of the vegetables and the roast

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

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

  25. Remove the mixture and let cool. Add the beaten eggs

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

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

  28. has set (or make smaller individual omelets). Serve

  29. immediately on a warm platter. This version is served

  30. without a gravy.From the Gourmet Chinese Regional

  31. Cookbook, Castle Press. --


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