---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Eggs, Pork
       Yield: 4 servings
       2 oz Dried bean threads
       4    Medium-size dried mushrooms
       2 ts Soy sauce
       6    Eggs
     1/2 ts Salt
     1/8 ts White pepper
       2 tb Salad oil
       1    Clove garlic, minced
       4 oz Cooked ham, cut in
            -matchstick pieces
       1    Stalk celery, thinly slices
     1/4 c  Sliced bamboo shoots
       2    Whole green onions, thinly
   Cover bean threads with warm water and let stand for
   30 minutes.  Drain, then place on a cutting board and
   cut in 4 inch lengths.  Cover mushrooms with 3/4 c
   warm water and let stand for 30 minutes.  Remove
   mushrooms from water, then pour off 1/2 c of water
   into a bowl and discard mushroom stems; squeeze
   mushrooms dry and slice thinly.  In a bowl, beat eggs
   with salt and pepper.  Heat a wok or wide frying pan
   over high heat.  When pan is hot, add oil.  When oil
   begins to heat, add garlic.  Stir once, then add ham
   and mushrooms and stir fry for one minute.  Add celery
   and bamboo shoots and stir fry for 2 minutes.  Add
   bean threads and mushroom water and cook until liquid
   is absorbed.  Add green onion and cook for 30 seconds.
   Reduce heat to medium.  Pour eggs into pan.  Turning
   occasionally with a wide spatula, cook eggs until they
   are soft and creamy.