1 c. shredded pork roast, cooked pork chicken, shrimp or crab
1 tbsp. soy sauce
4 tbsp. cooking oil
1 c. canned bean sprouts, drained
1/2 c. sliced celery
1 c. chopped green onions
1 tsp. salt
1 tsp. cooking sherry
1 can (4 oz.) sliced mushrooms
1/2 tsp. chopped gingerroot or 1/8 tsp. ground ginger
1/4 tsp. pepper
6 eggs, well beaten

Put pork in a small bowl; sprinkle with soy sauce let stand for a few minutes.

In skillet over high heat add 1 tablespoon oil; cook bean sprouts, celery, and onions for 2 minutes stirring constantly. Add salt and sherry, stir well. Turn into large bowl. Add another tablespoon oil to skillet, stir fry pork 1 minute. Add mushrooms, ginger, pepper. Stir fry 1 minute. Drain.

Turn mixture into the bowl with vegetables. Add eggs, stir well. Put enough oil in skillet to grease it. Pour in 1/6 of the egg mixture and fry on both sides. Repeat until all mixture is fried.