Eggs With Stir-Fried Vegetables

• 1 ounce dried mushroom (soaked in hot water for 30 minutes)
• 2 tablespoons oil
• 4 ounces ground pork
• 4 ounces bamboo shoots
• 4 ounces green beans, finely sliced at a diagonal
• 4 spring onions, finely shredded
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon light soy sauce
• 1 tablespoon wine (or sherry)
• 2 teaspoons sesame oil
• 6 eggs, beaten

1. Squeeze the liquid from the mushrooms. Remove and discard the stems and finely shred the caps into thin strips. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork. Stir-fry for 2 minutes. Then add the mushrooms, bamboo shoots, green beans, and spring onions and stir-fry 3 minutes more. Add the salt, pepper, soy sauce, wine and sesame oil. Stir-fry 1 minute. Now add the beaten eggs and stir-fry gently until the eggs are cooked and slightly browned. Remove the mixture to a platter and serve at once.

mushroom, oil, ground pork, bamboo shoots, green beans, spring onions, salt, white pepper, soy sauce, wine, sesame oil, eggs

Taken from www.food.com/recipe/eggs-with-stir-fried-vegetables-403415 (may not work)