THE CHINESE COOK BOOK
129
PORK OMELET
芙
FO蓉
YUNG肉
YORK
- 12 eggs
- 1 pound pork
- 2 onions
- 2 cups bamboo shoots
- 2 cups water chestnuts
Twelve eggs, a little oil, salt, Chinese ham dice, parsley.
(a) Beat the eggs well and put them in a bowl with oil and salt.
(b) Cut the onions, pork, bamboo shoots, and water chestnuts into threads 1½ inches long.
(c) Mix together all of the ingredients and fry in boiling oil until done.
(d) Put all in a bowl and add Chinese gravy.
