| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Lean pork |
| 2 | Scallion stalks | |
| 1 1/2 | T | Cornstarch |
| 1 | T | Sherry |
| 2 | T | Soy sauce |
| 1/2 | t | Salt |
| Oil for deep-frying | ||
| Lettuce |
INSTRUCTIONS
Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Shell, but leave eggs whole. Meanwhile mince pork and scallion stalks; then combine with cornstarch, sherry, soy sauce and salt, blending well. Coat each egg with about 3 tablespoons of the pork mixture, using a knife to spread mixture as evenly as possible. Heat oil. Gently lower in coated eggs and deep-fry, basting with hot oil, until golden. Drain on paper toweling. Cut eggs in half lengthwise. Serve on a bed of lettuce strips. 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: 65
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 124mg
Sodium: 421mg
Potassium: 85.2mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 4.7g