4    Dried black mushrooms

      4    Water chestnuts

    1/4 lb Chinese cabbage

    1/4 c  Sliced bamboo shoots

    1/8 lb Chinese roast pork

      3    Eggs

      2 tb Peanut oil

    1/2 ts Salt

    1/2 ts Sugar

      1 ts Dry sherry

      1 ds Dash of pepper

  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.