1/2 pound boneless skinless chicken breast, shredded
4 eggs, beaten
1 t. sherry
2 T. soy sauce
1 t. corn starch (1/2 T. arrowroot)
4 T. vegetable oil, divided
1 slice ginger
2 scallions, shredded
1 pound bean sprouts
1 - 2 T. tree fungus
1/2 - 1 T. tiger lily buds

1. Mix chicken or pork with sherry, soy sauce and corn starch or arrowroot
2. Heat 2 T. oil over medium heat in a wok
3. Add ginger
4. Scramble the eggs, breaking them into fine pieces. Remove eggs from wok
5. Add 2 T. oil to wok and heat
6. Add chicken (or pork) to wok and sitr to cook over medium heat
7. Soak dried tree fungus and tiger lily buds in hot water. Drain and squeeze out water
8. Add scallion, soaked tree fungus and tiger lily buds to the wok. Stir constantly for 3 - 4 minutes
9. Stir in bean sprouts; cook for about 1 minute or until they are translucent
10. Return scrambled eggs to wok
11. Heat thoroughly and serve

Note: Firm tofu can be substituted for chicken or pork to make this a vegetarian meal

Serving suggestion - Use as filling for chinese pancakes which have been spread with a thin layer of hoisin sauce. If chinese pancakes are not available, thin flour tortillas can be substituted. Heat the pancakes (or tortillas) in the microwave wrapped in a damp paper towel to keep them from drying out