| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cooked pork |
| 1/2 |
c |
Ham |
| 1/2 |
c |
Cooked shrimp |
| 2 |
|
Or |
| 3 |
|
Eggs |
| 1/2 |
c |
Chinese lettuce |
| 1/2 |
c |
Bamboo shodts |
| 1/2 |
c |
Bean sprouts |
| 2 |
|
Scallion stalks |
| 1 |
|
Clove garlic |
| 1 |
|
Fresh ginger root |
| 2 |
T |
Soy sauce |
| 1 |
T |
Sherry |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Sesame oil |
| 3 |
T |
Oil |
INSTRUCTIONS
Cut cooked pork and ham in strips. Shred cooked shrimp. Beat eggs;
then add to meat and shrimp and toss gently to coat. Cut lettuce and
bamboo shoots in thin strips. Blanch bean sprouts. Cut scallion stalks
in 1/2-inch sections. Mince garlic and ginger root. Combine soy sauce,
sherry, salt and sesame oil. Heat remaining oil. Add scallions, garlic
and ginger; stir-fry a few times. Add meat-shrimp mixture and stir-fry
2 minutes more. Add vegetables; stir-fry to soften (1 to 2 minutes).
Add soy-sherry mixture and stir-fry 1 minute more. Then combine
mixture with soft-fried or tossed noodles, as indicated in main
recipe. VARIATION: For the Chinese lettuce and bamboo shoots,
substitute celery and fresh mushrooms. FOR USE WITH SOFT-FRIED OR
TOSSED NOODLES 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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