Categories: Cheese/eggs 
      Yield: 3 servings 
  
      4    Dried black mushrooms               2 tb Peanut oil 
      4    Water chestnuts                   1/2 ts Salt 
    1/4 lb Chinese cabbage                   1/2 ts Sugar 
    1/4 c  Sliced bamboo shoots                1 ts Dry sherry 
    1/8 lb Chinese roast pork                  1 ds Dash of pepper 
      3    Eggs                            
  
  Soak the mushrooms in water for 30 minutes or until soft. Discard the tough 
  stems and drain. Dice the water chestnuts and finely shred the other solid 
  ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok 
  or skillet over high heat, add 1 T of the oil and the salt. Just before the 
  oil begins to smoke, add all of the vegetables and the roast pork. Stir 
  vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook 
  for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs 
  to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour 
  the egg mixture into the pan and fry for one minute on each side or until 
  the omelet has set (or make smaller individual omelets). Serve immediately 
  on a warm platter. This version is served without a gravy.From the Gourmet 
  Chinese Regional Cookbook, Castle Press.