Instructions: 1. Soak dried mushrooms.

2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked mushrooms. Slice water chestnuts thin.

3. Heat oil. Add vegetables and pork and stir-fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool.

4. Beat eggs. Stir in salt, sugar and stir-fried ingredients.

5. Heat remaining oil. Fry mixture as small omelets (as in "Basic Pan-fried Egg Foo Yung"), or divide mixture in half and pan-fry as 2 separate large omelets. Turn over to brown each side.

NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients. VARIATIONS:

1. For the bamboo shoots, substitute 1 cup bean sprouts, blanched.

2. For the Chinese cabbage, substitute celery, blanched.

3. In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.

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