Serves: 6
Total Calories: 127

1/4 to 1/2 pound lean pork
1/4 pound fresh mushrooms
1 to 2 stalk scallion
4 to 6 eggs
3 tablespoons water
2 tablespoons oils
2 tablespoons oils
1/2 teaspoon salt

1. Slice pork paper-thin or shred. Slice fresh mushrooms. Mince scallion stalks.

2. Beat eggs together with water.

3. Heat oil. Add eggs and cook over medium-high heat as eggs begin to set, draw them with a fork or spatula away from the edges of the pan and toward the center until half done. (They should be quite moist.) Remove from pan.

4. Heat remaining oil. Add scallions and stir-fry a few times until translucent. Add pork stir-fry until it loses its pinkness (about 2 minutes).

5. Add mushrooms and salt stir-fry until mushrooms begin to soften.

6. Return eggs and cook, stirring, until they just begin to set. Serve at once.

VARIATIONS:
* For the fresh mushrooms, substitute 4 or 5 dried mushrooms (soaked), sliced.
* For the water, substitute 1/4 to 1/2 cup milk.
* In step 5, add with the mushrooms 1/4 cup bamboo shoots, sliced.
* In step 6, when returning the eggs, stir in a mixture of 1 tablespoon sherry, 1 tablespoon soy sauce and 1/2 teaspoon sugar.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 127
Calories from Fat: 108

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé