Cantonese Egg Foo Yung

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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.

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