Recipe for Trout Stuffed Japanese Style

Ingredients for Trout Stuffed Japanese Style:
1/4 lb Mushrooms, sliced
2 tb Vegetable oil
1 c
Seeded, sliced in 1/4"
4 Eggs, lightly beaten
Strips, red or green
pepper
2 ts Soy sauce
4 Trout, 8-10 oz. boned with
Skin, head
and tail
3 Scallions, cut in 1/2"
Including greens
8 Strips of
bacon
1 c Bean sprouts
2 Ribs celery, sliced

Trout Stuffed Japanese Style preparation instruction:
Mix the
vegetables together. In a large skillet or wok heat oil, then toss in the
vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and
continue to toss and cook for another minute until eggs begin to coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the
filling will expand the opening by about an inch. Wrap 2 slices of bacon
around each trout, tucking the ends under the trout. Bake in a large baking
dish so trout are not touching in preheated 500 degree oven about 15
minutes, until skin is crisp and the fish is opaque to the bone. Test after
12 minutes. Vegetables will remain crisp.