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1
In a bowl, combine the pork, wood ear mushrooms, shiitake mushrooms, scallions, salt, and pepper.
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2
Using a fork, break the pork into small pieces and mix it well with the other ingredients.
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3
Add the eggs and mix until thick.
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4
In an 8-inch nonstick skillet, heat 2 teaspoons of the oil over medium-low heat.
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5
Give the egg mixture a stir and pour half of it into the skillet, spreading it out into an even layer.
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6
When it starts bubbling at the edge, cover and cook gently for 4 minutes, or until the top is opaque yellow and slightly cooked.
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7
Uncover and fry for 3 to 4 minutes, or until the underside is golden brown.
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8
Using a spatula, quickly and confidently flip the omelet.
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9
Dribble in 1 teaspoon of the oil at the side of the pan and continue to cook for 2 to 3 minutes, or until browned on the second side.
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10
Slide the finished omelet onto a serving plate and keep warm in a low oven.
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11
Repeat with the remaining egg mixture and oil.
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12
To serve, cut each omelet into 6 to 8 wedges and arrange on 2 plates or a platter.
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13
Put the chiles, fish sauce, and soy sauce in separate small bowls on the table.
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14
Let diners craft their own dipping sauce by muddling some chiles in either the fish sauce or soy sauce.
