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Eggs, Old Shanghai-style


Eggs, Old Shanghai-style
1 Tablespoon vegetable oil
4 eggs, beaten for two minutes
2 teaspoons chives, minced
1 small boneless pork chop, minced
3 Tablespoons slivered bamboo shoots
2 dried Chinese black mushrooms, soaked until soft, stems removed, caps slivered
1 Tablespoon thin soy sauce
1/2 teaspoon sugar
3 Tablespoons chicken broth
1 teaspoon sesame oil
1. Heat wok or fry pan, add vegetable oil, then the eggs, chives, pork, bamboo shoots, mushrooms, soy sauce, and the sugar. Stir for one minute, no more, they should just be starting to set.
2. Remove egg mixture to a heat-proof serving bowl and stir in the chicken broth. Cover and steam over boiling water for two minutes. Remove cover, add sesame oil, stir once, and serve.

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