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Oyster Omelet
16 Oysters
1/4 cup of lean pork
1/4 cup of fresh mushrooms
1/8 cup of bamboo shoots
2 scallion stalks
4 eggs
1 cup of milk
1/2 teaspoon of salt
2 - 3 tablespoons of oil
1 tablespoon of cornstarch
1/2 cup of cold water
1 teaspoon of soy sauce
1 teaspoon of oyster sauce
Shell oysters. Shred pork. Slice mushrooms and bamboo shoots. Mince scallion stalks. Beat eggs. Stir in milk, salt, oysters and minced scallion. Heat oil. Add shredded pork and stir-fry until it loses its pinkness (about 2 minutes). Add mushrooms and bamboo shoots; stir-fry 2 minutes more. Add egg mixture and cook as in "Basic Omelet". When the bottom sets, fold omelet in half with a spatula. Turn it over and lightly brown the other side. Meanwhile in a saucepan, blend cornstarch and cold water to a paste. Then add soy and oyster sauce and heat, stirring, until mixture thickens. Pour over omelet and serve at once. Source: The Thousand Recipe Chinese Cookbook
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