| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Oriental, Pork, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Rice sticks |
| 1/4 |
lb |
Lean pork tenderloin |
| 1 |
ts |
Ginger |
| 1 |
ts |
Garlic |
| 3 |
tb |
Sesame oil |
| 1/2 |
ts |
Sugar |
| 4 |
tb |
Soy sauce |
| 1 |
|
Small head cabbage |
| 2 |
|
Carrots |
| 2 |
|
Eggs |
| 4 |
tb |
Oyster sauce |
| 2 |
|
Cloves of garlic, chopped |
INSTRUCTIONS
Cut pork into small strips and marinade with ginger, garlic, 2tb sesame
oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into
strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice
sticks in hot water for 3-5 minutes, until springily; drain; rinse with
cold water and drain. Stir fry vegetables for 1-2 minutes. Add 2 tb oyster
sauce and 1 tb of soy sauce. Vegetables should be crunchy. Set aside. Stir
fry pork and set aside. Stir fry garlic and add rice sticks. Add 1 tb
sesame oil, 2tb oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs
and vegetables to rice sticks.
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