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.