Cantonese Egg Foo Yung

• 4 each mushrooms, black trumpet dried
• 4 each water chestnuts
• 1/4 pound napa (Chinese) cabbage
• 1/4 cup bamboo shoots sliced
• 18 pound pork roasted
• 3 large eggs
• 2 tablespoons peanut oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon sherry dry
• 1 dash black pepper

1. Soak the mushrooms in water for 30 minutes or until soft.
2. Discard the tough stems and drain.
3. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick.
4. Beat the eggs.
5. Heat a wok or skillet over high heat, add 1 tablespoon of the oil and the salt.
6. Just before the oil begins to smoke, add all of the vegetables and the roast pork.
7. Stir vigorously for 30 seconds.
8. Add the sugar, sherry and pepper.
9. Cover and cook for 45 seconds more.
10. Remove the mixture and let cool.
11. Add the beaten eggs to the mixture and stir well.
12. Reheat the pan.
13. Add the remaining oil.
14. 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).
15. Serve immediately on a warm platter.

mushrooms, water chestnuts, cabbage, bamboo shoots, pork, eggs, peanut oil, salt, sugar, sherry dry, black pepper

Taken from recipeland.com/recipe/v/cantonese-egg-foo-yung-36146 (may not work)