*  Exported from  MasterCook  *
 
                           CANTONESE EGG FOO YUNG
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Dry sherry
    1       d            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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