| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese |
6 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS (BNVX05A) |
| 1 |
c |
Cooked chicken; diced |
| 3 |
tb |
Oil |
| 4 |
c |
Rice; cold; cooked |
| 2 |
|
Green onions chopped |
| 2 |
tb |
Soy sauce |
| 1 |
c |
Raw shrimp; shelled |
| 1/4 |
ts |
Black pepper |
|
|
Deveined and diced |
| 1 |
sm |
Ginger or dash |
| 1/4 |
ts |
Salt (optional) |
|
|
Ground ginger |
| 2 |
|
Eggs; slightly beaten |
| 1 |
c |
Lettuce; shredded |
| 1 |
c |
Cooked pork; diced |
INSTRUCTIONS
Set ingredients prepared and measured by the stove in order listed. Set wok
over high heat for 30 seconds, swirl in half the fat, count to 20, add
green onions and ginger and brown lightly. Add shrimp. Stir-fry 3 minutes.
Salt. Add eggs. Scramble until not quite cooked. Remove to a warm plate.
Swirl remaining fat into the wok, count to 20, add pork and chicken, and
stir-fry 2 minutes. Add rice, soy sauce, and pepper, stir and toss until
heated. Add scrambled eggs and toss a half minute. Add lettuce; stir and
toss until mixed. Serve at once before lettuce wilts.
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”