| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Lean pork |
| 2 |
|
Scallion stalks |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Sherry |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
|
|
Oil for deep-frying |
|
|
Lettuce |
INSTRUCTIONS
1. Place eggs in cold water to cover. Bring to a boil, then simmer gently
12 to 15 minutes. Shell, but leave eggs whole.
2. Meanwhile mince pork and scallion stalks; then combine with cornstarch,
sherry, soy sauce and salt, blending well.
3. Coat each egg with about 3 tablespoons of the pork mixture, using a
knife to spread mixture as evenly as possible.
4. Heat oil. Gently lower in coated eggs and deep-fry, basting with hot
oil, until golden. Drain on paper toweling.
5. 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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