Mushu Pork Omelet

2 tablespoons oil
1 1/3 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
1 1/2 pounds boneless pork, slivered
3 cups Oriental dried black mushrooms, rehydrated and thinly sliced
4 quarts cabbage, thinly sliced
3 cups green onions, shredded
1 cup carrot, grated
3/4 cup Cooking sauce

COOKING SAUCE
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons sesame oil
1 tablespoon cornstarch
3/8 teaspoon white pepper
Servings: 6
1. Heat 2 tablespoons oil in large wok or sauté pan.

2. Pour eggs into wok and cook, stirring until softly scrambled. Remove from pan and set aside.

3. Add pork and stir fry until cooked. Remove from pan and add to cooked eggs.

4. Add mushrooms, cabbage, onions and carrot and stir fry until vegetables start to soften.

5. Add cooking sauce, pork and eggs and continue to cook until eggs and pork are reheated through and vegetables are just cooked.

6. DIRECTIONS FOR COOKING SAUCEmakes 3/4 cup) Combine all ingredients. Stir just before using.

7. ASSEMBLY: Prepare omelet. Place 1 cup filling on one side. Fold over and slide onto serving plate.



Cuisine: Chinese