Title: Cantonese Egg Foo Yung
Categories: Cheese
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.