1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion.
2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).
3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool.
4. Beat eggs. Stir in salt and stir-fried ingredients.
5. Either pan-fry or deep-fry as in the Basic Egg Foo Yungs above.