- 4 tablespoons vegetable oil

		- 6 green onions, chopped

		- 2 cups shredded cabbage

		- 1 clove garlic, minced

		- 6 eggs

		- 1 tablespoon soy sauce

		- 1/2 teaspoon salt

		- 1/2 teaspoon pepper, black

		- 1/4 cup sliced bamboo shoots

		- 1/2 cup cooked diced Ham

				SAUCE
		- 2 tablespoons soy sauce

		- 1 tablespoon Hua Tiao Chinese wine (or dry sherry)

		- 1 tablespoon cornstarch

		Heat 2 tablespoons of vegetable oil
			in a pan using medium-high heat.
		Stir fry green onions, cabbage
			and garlic until they are tender.
		Remove from heat, and put aside on a plate.

		Beat the eggs in a bowl.
		Add soy sauce, salt and pepper,
			and bamboo shoots into the egg mixture.
		Add the green onion-cabbage-garlic from
			step 3 into the mixture.
		Add cooked diced Ham into the mixture.

		Heat 2 tablespoons of vegetable oil in
			a flat pan, using medium-high heat.
		Pour in some egg mixture to form a small omelet.
		Cook until light-golden on each side.
		Add more egg egg mixture and
			cook until light golden.
		Then add more mixture again, etc.
		to get the layering effect. 

		To make the sauce:
		combine sauce ingredients in small pan,
			bring to boil.
		Simmer gently til thickened.