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