Roast Pork Egg Foo Yung
|Dried black mushrooms||6|
|Pork roast||1⁄4 Pound|
|Chinese cabbage||1 Cup (16 tbs)|
|Bamboo shoots||1⁄2 Cup (8 tbs)|
|Water chestnuts||1⁄4 Cup (4 tbs)|
1. Soak dried mushrooms.
2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked mushrooms. Slice water chestnuts thin.
3. Heat oil. Add vegetables and pork and stir-fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool.
4. Beat eggs. Stir in salt, sugar and stir-fried ingredients.
5. Heat remaining oil. Fry mixture as small onielets (as in Basic Pan-fried Egg Foo Yung), or divide mixture in half and pan-fry as 2 separate large omelets. Turn over to brown each side.