1/4 lb Mushrooms, sliced

      2 tb Vegetable oil

      1 c  Seeded, sliced in 1/4"

      4    Eggs, lightly beaten

           Strips, red or green pepper
      2 ts Soy sauce

      4    Trout, 8-10 oz. boned with

           Skin, head and tail
      3    Scallions, cut in 1/2"

           Including greens
      8    Strips of bacon

      1 c  Bean sprouts

      2    Ribs celery, sliced

  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.