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