Yield: 4 Servings
|2 ounces||Dried bean threads|
|4 \N||Medium-size dried mushrooms|
|2 teaspoons||Soy sauce|
|⅛ teaspoon||White pepper|
|2 tablespoons||Salad oil|
|1 \N||Clove garlic, minced|
|4 ounces||Cooked ham, cut in matchstick pieces|
|1 \N||Stalk celery, thinly slices crosswise|
|¼ cup||Sliced bamboo shoots|
|2 \N||Whole green onions, thinly sliced|
Cover bean threads with warm water and let stand for 30 minutes.
Drain, then place on a cutting board and cut in 4 inch lengths. Cover mushrooms with ¾ c warm water and let stand for 30 minutes. Remove mushrooms from water, then pour off ½ c of water into a bowl and discard mushroom stems; squeeze mushrooms dry and slice thinly. In a bowl, beat eggs with salt and pepper. Heat a wok or wide frying pan over high heat. When pan is hot, add oil. When oil begins to heat, add garlic. Stir once, then add ham and mushrooms and stir fry for one minute. Add celery and bamboo shoots and stir fry for 2 minutes.
Add bean threads and mushroom water and cook until liquid is absorbed. Add green onion and cook for 30 seconds. Reduce heat to medium. Pour eggs into pan. Turning occasionally with a wide spatula, cook eggs until they are soft and creamy.