Instructions: Break eggs into a large mixing bowl. Add chicken stock or water and the juice from the mushrooms. Add ingredients in Group III to the eggs and beat very slightly so the white and yolks are not completely mixed. Set aside.

Heat fry pan hot and dry. Add 2 or 3 tbsp of the vegetable oil. Add all the solid ingredients in Group II and fry over high heat for just 1 minutes. The ingredients should be only partially cooked. empty this mixture immediately into the bowl containing the eggs. Stir gently together.

Clean fry pan and heat hot and dry again. Put in remainder of the oil. Heat oil to medium frying temperature. With soup ladle, scoop up a ladleful at a time of the mixture and gently pour into oil to make round thin omelets. Transfer omelets onto paper towels to drain and keep warm in oven. Serve as soon as all the omelets are done.

Although no gravy is used with this dish, some Chinese enjoy it with a few drops of oyster sauce on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.