Chinese Cook Book

PorkOmelet

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roYUNGYORK

12 eggs

1 poundpork

2 onions

2 cupsbambooshoots

2 cups water chestnuts

Twelveeggs,alittleoil, salt, Chinese ham
dice, parsley.
(a) Beatthe eggswell andputthemina
bowlwithoilandsalt.

(&) Cut the onions, pork, bamboo shoots,
and water chestnuts into threads 1% inches
long.
(c) Mixtogetheralloftheingredientsand
fryinboilingoiluntildone.
(d) Put all in a bowl and add Chinese
gravy.