2 oz Dried bean threads
4 Medium-size dried mushrooms
2 ts Soy sauce
6 Eggs
1/2 ts Salt
1/8 ts White pepper
2 tb Salad oil
1 Clove garlic, minced
4 oz Cooked ham, cut in
-matchstick pieces
1 Stalk celery, thinly slices
-crosswise
1/4 c Sliced bamboo shoots
2 Whole green onions, thinly
-sliced
Cover bean threads with warm water and let stand for
30 minutes. Drain, then place on a cutting board and
cut in 4 inch lengths. Cover mushrooms with 3/4 c
warm water and let stand for 30 minutes. Remove
mushrooms from water, then pour off 1/2 c of water
into a bowl and discard mushroom stems; squeeze
mushrooms dry and slice thinly. In a bowl, beat eggs
with salt and pepper. Heat a wok or wide frying pan
over high heat. When pan is hot, add oil. When oil
begins to heat, add garlic. Stir once, then add ham
and mushrooms and stir fry for one minute. Add celery
and bamboo shoots and stir fry for 2 minutes. Add
bean threads and mushroom water and cook until liquid
is absorbed. Add green onion and cook for 30 seconds.
Reduce heat to medium. Pour eggs into pan. Turning
occasionally with a wide spatula, cook eggs until they
are soft and creamy.
