Categories: Fish/sea, Japanese 
      Yield: 4 servings 
  
    1/4 lb Mushrooms, sliced                        Skin, head and tail 
      2 tb Vegetable oil                       3    Scallions, cut in 1/2" 
      1 c  Seeded, sliced in 1/4"                   Including greens 
      4    Eggs, lightly beaten                8    Strips of bacon 
           Strips, red or green pepper         1 c  Bean sprouts 
      2 ts Soy sauce                           2    Ribs celery, sliced 
      4    Trout, 8-10 oz. boned with      
  
  Mix the vegetables together.  In a large skillet or wok heat oil, then toss 
  in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce 
  and continue to toss and cook for another minute until eggs begin to 
  coagulate. 
    Stuff each of the 4 trout with one-fourth of the vegetable mixture--the 
  filling will expand the opening by about an inch. Wrap 2 slices of bacon 
  around each trout, tucking the ends under the trout. 
    Bake in a large baking dish so trout are not touching in preheated 500 
  degree oven about 15 minutes, until skin is crisp and the fish is opaque to 
  the bone.  Test after 12 minutes. Vegetables will remain crisp.