Egg Fu Yong

Ingredients :

• 6 eggs, well beaten
• 125g crabmeat, shredded
• 60g Chinese ham or roast pork, shredded
• 3 dried mushrooms (soaked and dried; discard stems and shred)
• 125g canned bamboo shoots, drained and shredded
• 2 stalks spring onions, shredded
• 1 tablespoon light soy sauce
• 2 teaspoons salt
• 1/2 cup stock
• 8 tablespoons cooking oil
  
  

Method :

1. Mix salt and stock into beaten eggs. Keep aside.
2. Heat 6 tablespoons oil. Stir-fry crabmeat, ham or pork, mushrooms, bamboo shoots and spring onions, adding ingredients in this order. Season with soy sauce and stir-fry over high heat, 30 seconds.
3. Add remaining oil down the sides of pan and pour in egg mixture.
4. Let eggs set into a thick omelette and fry on both sides till very lightly browned.