CANTONESE EGG FOO YUNG

4 dried black mushrooms
4 water chestnuts
1/4 pound Chinese cabbage
1/4 cup sliced bamboo shoots
1/8 pound Chinese roast pork
3 eggs
2 tablespoons peanut oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dry sherry
1 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 tablespoon 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. Serve immediately on a warm platter.

Cantonese Egg Foo Yung Sauce

2 teaspoons cornstarch
1 1/2 cups water
1/2 teaspoon ground ginger
1/4 teaspoon five spice powder
1 teaspoon soy sauce

Dissolve the cornstarch in 1/2 cup cold water, stir well. Add the cornstarch to the boiling water, stirring constantly. Reduce heat to medium, add the rest of the ingredients, cook 3 more minutes. Serve with egg foo yung, or in stir fried vegetables.