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

     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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