Cantonese egg foo yung

3 servings

Ingredients

Quantity Ingredient
4 Dried black mushrooms
4 Water chestnuts
¼ pounds Chinese cabbage
¼ cup Sliced bamboo shoots
⅛ pounds Chinese roast pork
3 Eggs
2 tablespoons Peanut oil
½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon Dry sherry
1 dash Dash of pepper

Directions

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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