Cantonese Egg Foo Yung Recipe

• 4 x Dry black mushrooms
• 4 x Water chestnuts
• 1/4 lb Chinese cabbage
• 1/4 c. Sliced bamboo shoots
• 1/8 lb Chinese roast pork
• 3 x Large eggs
• 2 Tbsp. Peanut oil
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Dry sherry
• 1 dsh Dash of pepper

1. Soak the mushrooms in water for 30 min or possibly till soft.
2. Throw away the tough stems and drain.
3. Dice the water chestnuts and finely shred the other solid ingredients into pcs the size of a matchstick.
4. Beat the Large eggs.
5. Heat a wok or possibly skillet over high heat, add in 1 Tablespoons of the oil and the salt.
6. Just before the oil begins to smoke, add in all of the vegetables and the roast pork.
7. Stir vigorously for 30 seconds.
8. Add in the sugar, sherry and pepper.
9. Cover and cook for 45 seconds more.
10. Remove the mix and let cold.
11. Add in the beaten Large eggs to the mix and stir well.Reheat the pan.
12. Add in the remaining oil.
13. Pour the egg mix into the pan and fry for one minute on each side or possibly till the omelet has set (or possibly make smaller individual omelets).
14. Serve immediately on a hot platter.
15. This version is served without a gravy.From the Gourmet

black mushrooms, water, chinese cabbage, bamboo shoots, chinese roast pork, eggs, peanut oil, salt, sugar, sherry, pepper

Taken from cookeatshare.com/recipes/cantonese-egg-foo-yung-99110 (may not work)