| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Frugal01 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Pork; coarsely chopped |
| 1/2 |
lb |
Boneless skinless chicken; coarsely chopped |
| 3 |
tb |
Peanut oil; for chowing meats |
| 1 |
ts |
Salt |
| 2 |
tb |
Peanut oil; for chowing eggs |
| 3 |
|
Eggs; beaten |
| 1 |
oz |
Black tree-ear fungus; see * Note |
| 1 |
tb |
Oyster sauce |
| 1 |
tb |
Sesame oil |
| 3 |
|
Green onions; chopped |
| 1 |
|
Iceberg lettuce head; separate into leaves |
|
|
=== MARINADE === |
| 2 |
tb |
Light soy sauce |
| 1 |
|
Egg white; beaten |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Dry sherry or Chinese rice wine |
| 1/2 |
ts |
Freshly grated ginger |
INSTRUCTIONS
* Note: Can be found in Oriental markets. Soak in fresh water for 1
hour.
Chop the meats and marinate ONLY THE PORK in the marinade mixture for
15 minutes. Heat a wok and add the oil and salt. Chow
(stir-fry) the chicken first, just until barely done, and remove. Add
the pork along with the marinade and chow until done to taste.
Remove. Heat the wok again and add the oil for the eggs. Beat the
eggs and chow over medium heat so they become scrambled but not dry.
Chop them up in the wok with the wok paddle and remove to a plate.
Add the remaining ingredients except the lettuce to the wok and chow
until the fungus is hot. Add the pork, chicken and eggs to the
mixture and toss until all is hot. Remove to a serving bowl. Serve by
wrapping a few tablespoons of the meat mixture in a lettuce leaf.
This recipe serves 6 as part of a Chinese meal.
Comments: If you have never had such a dish in lettuce leaves you are
in for a treat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-09-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-12-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”