CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Meats | Chinese | Eggs | 8 | Servings |
INGREDIENTS
12 | Dried scallops | |
4 | c | Water |
1/2 | lb | Lean pork |
1 | Scallion stalk | |
3 | Eggs | |
1/2 | t | Salt |
INSTRUCTIONS
Place dried scallops and water in a saucepan. Bring to a boil; then simmer, covered, 2 hours. Slice pork thin; mince scallion. Beat eggs. Add to pan and stir in well. Simmer, covered, until done (about 30 minutes more). Season with salt and serve. NOTE: The mixture should have a mush-like consistency. If it seems to be getting too dry in step 3, add more water. 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: 81
Calories From Fat: 48
Total Fat: 5.3g
Cholesterol: 87.3mg
Sodium: 193.4mg
Potassium: 128mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 7.4g