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CATEGORY CUISINE TAG YIELD
Eggs, Meats Chinese Eggs 6 Servings

INGREDIENTS

1/2 up to
1 c Vermicelli
1/4 lb Lean pork
1 T Oil
1 t Cornstarch
2 t Soy sauce
1/2 t Salt
1/2 t Sugar
1 ds Pepper
1 Smoked ham
1 Celery stalk
3 Scallion stalks
1/4 c Chinese parsley
2 up to
3 T Oil
4 up to
6 Eggs

INSTRUCTIONS

Soak vermicelli (peastarch noodles). Mince or grind pork. Combine oil,
cornstarch, soy sauce, salt, sugar and pepper; then add to pork and
toss to coat. Sliver smoked ham. Coarsely chop celery and scallions,
then parsley. Heat remaining oil. Add celery and scallions and
stir-fry until translucent. Add pork and ham; stir-fry until pork
loses its pinkness. Stir in soaked noodles and cook, covered, 2
minutes over medium heat. Meanwhile beat eggs. Then add to pan with
chopped parsley. Cook, as in "Basic Stirred Eggs", until mixture just
begins to set (about 1 minute). Remove from heat and continue  stirring
until eggs are firmer but still moist (about 1 minute more).  Serve at
once.  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)
----------------------------------------------
Calories: 292
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 198.5mg
Sodium: 2702.4mg
Potassium: 532.1mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: <1g
Protein: 19.6g


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