2 tablespoons heated salad oil 1/2 cup bamboo shoots, cut into thin strips 1/2 cup carrots, cut into thin strips 2 stalks green onion, sliced into 1/4 inch lengths 1 small onion, diced thin 1/2 cup cooked ham strips 1/2 (3 ounce) can crabmeat, cooked 1 teaspoon Soya dash of pepper 8 eggs, beaten
Heat salad oil in skillet; fry vegetables until tender. Cook. Add cooked vegetables and remaining ingredients to eggs. Reheat skillet; add more oil if necessary. Fry 2 or 3 tablespoons of egg mixture at a time until slightly brown. Turn; brown on other side. Serve hot. Makes 4 servings.
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