| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1/4 |
|
-(up to) |
| 1/2 |
lb |
Pork |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 2 |
ts |
Soy sauce |
INSTRUCTIONS
1. Mince or grind pork. Cut scallion stalk in 1/2-inch sections.
2. Heat oil. Add scallion and stir-fry until translucent. Add pork;
stir-fry until it loses its pinkness (about 1 minute).
3. Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more.
Remove from pan; then drain, and let cool. VARIATIONS:
1. For the pork, substitute beef, ham, shrimp, or fish fillet.
2. In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry
and the salt. (Omit salt in step 3.)
3. In step 2, add with the scallions 1 or 2 slices fresh ginger root,
minced.
4. After step 2, add either 1/4 cup celery, minced; or 1/4 pound fresh
mushrooms, shredded. Then stir-fry 1 minute more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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