| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Inch grated fresh ginger |
| 1 |
|
Clove garlic; chopped |
| 1 |
|
Eight ounce pork chop |
| 2 |
|
Scallions; slice |
| 1 |
|
Carrot; sliced |
| 1 |
sm |
Red pepper; sliced |
| 1 |
c |
Napa cabbage; sliced |
| 1/4 |
c |
Chicken broth |
| 2 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Sugar |
| 4 |
oz |
Firm tofu |
| 10 |
|
Egg roll wrappers; each cut in half |
|
|
; diagonally, or 20 |
|
|
; wonton wrappers |
INSTRUCTIONS
In a wok or skillet, saute the scallions and ginger in 2 tablespoons
of oil over low heat, stirring occasionally. Add sliced pork, cook
two minutes.
Add scallions, carrots, and red pepper and stir fry over high heat
for 2 minutes. Add the nappa, broth, soy sauce, and sugar; bring to a
boil, then reduce heat and simmer for 5 minutes, stirring
occasionally, until the vegetables are soft. Add tofu. Cool for at
least 15 minutes.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling
for each roll. Pour the remaining 2 tablespoons of vegetable oil into
a skillet and saute the egg rolls over medium-high heat until golden
brown on all sides, using tongs to turn them. Serve when cool enough
to eat.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9194
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”