| 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.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”