| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
8 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 |
|
Onion |
| 2 |
lb |
Pork |
|
|
Water to cover |
| 2 |
tb |
Oil |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Sugr |
| 4 |
tb |
Sherry |
INSTRUCTIONS
1. Hardboil eggs, then cool under running water and shell. Slice onion.
2. Place pork in a pan with water and bring to a boil. Cook, uncovered,
2 minutes, then drain, discarding liquid.
3. Heat oil in a large heavy pan. Add onion and stir-fry until
translucent. Add pork and brown quickly on all sides.
4. Stir in and quickly heat soy sauce, sugar and sherry; then simmer,
covered, 30 minutes, turning meat once or twice.
5. Add eggs and simmer 3O minutes more, turning meat and eggs once or
twice for even cooking and coloring.
NOTE: You may score the boiled eggs lightly so the sauce can penetrate.
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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