| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Lean pork |
| 1 | up to | |
| 2 | T | Soy sauce |
| 4 | up to | |
| 6 | Eggs | |
| 1/2 | t | Salt |
| 2 | T | Oil or lard |
INSTRUCTIONS
Slice pork paper-thin, or shred; then add soy sauce and toss. Beat eggs lightly with salt. Heat oil almost to smoking. Add pork and stir-fry to brown lightly (about 2 minutes). Add eggs and cook over medium-high heat, as in "Basic Stirred Eggs", until they begin to set. Serve at once. VARIATION: In step 1, toss the pork in a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1 teaspoon cornstarch and the salt. 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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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 104
Total Fat: 11.4g
Cholesterol: 213.3mg
Sodium: 2368.5mg
Potassium: 501.8mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 20.9g