Name: Roast Pork Egg Foo Yung
Ingredients: 6 Dried black mushrooms; 1/4 lb Roast pork; 1 c Chinese cabbage stems; 1/2 c Bamboo shoots; 1/4 c Water chestnuts; 2 tb Oil; 6 Eggs; 1/2 ts Salt; 1/2 ts Sugar (up to); 2 tb Oil

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Grains	Chinese	Eggs	8	Servings

INGREDIENTS

6		Dried black mushrooms
1/4	lb	Roast pork
1	c	Chinese cabbage stems
1/2	c	Bamboo shoots
1/4	c	Water chestnuts
2	tb	Oil
6		Eggs
1/2	ts	Salt
1/2	ts	Sugar (up to)
2	tb	Oil

INSTRUCTIONS

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 omelets (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.
NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its
many and varied ingredients. VARIATIONS:
1. For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
2. For the Chinese cabbage, substitute celery, blanched.
3. In step 3, add with vegetables and pork 1 slice fresh ginger root,
minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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