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

     Title: SHIH CHIN TAN P'AI (ASSORTED MEAT IN EGG PIE)
Categories: Chinese, Chicken, Pork, Poultry, Seafood
     Yield: 4 servings

   1/3 c  Chicken, diced boned
   1/4 c  Ham, diced
     1    Duck gizzard
   1/4 c  Shrimp, small shelled
   1/4 c  Black mushrooms, diced
   1/4 c  Bamboo shoots
     2 tb Green peas
     2 tb Oil
   1/2 tb Wine
   1/2 ts Salt
     8    Eggs
     2 tb Flour
   1/4 ts Salt
   1/4 ts MSG (optional)
     6 tb Oil

 1) Cut the softened black mushrooms, cooked ham, duck,
 gizzard, chicken meat, shrimp and bamboo shoots into
 dices.  Stir fry all the diced ingredients with 2
 tablespoons of oil and season with 1/2 teaspoon of
 salt and 1/2 teaspoon of wine.  Then add the green
 peas.  Mix well.  Remove and place in a bowl.

 2) Beat the egg whites with an egg-beater or
 chopsticks until very stiff. Add the flour, salt, MSG
 and egg yolks. Mix well.

 3) Heat the pan very hot.  Put 6 tablespoons of oil in
 pan and then pour in the egg paste.  Fry over low heat
 until almost stiff.  Sprinkle the fried stuffing over
 the egg pie.  Fry again until golden.  Turn over and
 fry the other side for about 2 minutes.

 4) Remove and cut the egg pie into small pieces of any
 shape for eating convenience. Garnish with some
 lettuce leaves and serve. Pei Mei's Chinese Cook Book
 Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing
 Co, Ltd(1974)

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