---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SHIH CHIN TAN P'AI (ASSORTED MEAT IN EGG PIE)
 Categories: Chinese, Chicken, Pork, Poultry, Seafood
      Yield: 4 servings
 
    1/3 c  Chicken, diced boned
    1/4 c  Ham, diced
      1    Duck gizzard
    1/4 c  Shrimp, small shelled
    1/4 c  Black mushrooms, diced
    1/4 c  Bamboo shoots
      2 tb Green peas
      2 tb Oil
    1/2 tb Wine
    1/2 ts Salt
      8    Eggs
      2 tb Flour
    1/4 ts Salt
    1/4 ts MSG (optional)
      6 tb Oil
 
  1) Cut the softened black mushrooms, cooked ham, duck,
  gizzard, chicken meat, shrimp and bamboo shoots into
  dices.  Stir fry all the diced ingredients with 2
  tablespoons of oil and season with 1/2 teaspoon of
  salt and 1/2 teaspoon of wine.  Then add the green
  peas.  Mix well.  Remove and place in a bowl.
  
  2) Beat the egg whites with an egg-beater or
  chopsticks until very stiff. Add the flour, salt, MSG
  and egg yolks. Mix well.
  
  3) Heat the pan very hot.  Put 6 tablespoons of oil in
  pan and then pour in the egg paste.  Fry over low heat
  until almost stiff.  Sprinkle the fried stuffing over
  the egg pie.  Fry again until golden.  Turn over and
  fry the other side for about 2 minutes.
  
  4) Remove and cut the egg pie into small pieces of any
  shape for eating convenience. Garnish with some
  lettuce leaves and serve. Pei Mei's Chinese Cook Book
  Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing
  Co, Ltd(1974)
 
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