| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Appetizers |
4 |
Servings |
INGREDIENTS
|
|
-Jane Harris (DXDG05A) Posted on *P on 9/10/92 |
| 1/3 |
lb |
Ground pork |
| 3 |
tb |
Soy sauce |
| 4 |
|
Green onions; finely chopped |
| 2 |
pt |
Oysters; shucked, liquid reserved |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Sherry |
| 1 |
tb |
Vegatable oil |
| 1 |
|
Onion; finely chopped |
| 8 |
|
Mushrooms; chopped |
|
|
Black pepper to taste |
| 1 |
|
Red pepper; diced |
| 1 |
tb |
Crushed pineapple |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
PORK AND OYSTER
1. In food processor combine pork, soy, scallions oysters, lemon juice and
sherry, grind breifly 2.Heat vegtablbeoil in wok or fry pan, 3. Add pork
mixture, onions, mushrooms, pepper, red pepper, stir fry 1-2 min, add
pineapple and reserved liquid 4. Continue cooking 1 min 5. Drizzle on
sesame oil 6. Cool and make egg rolls Dgeign
Formatted for MM by Elayne Caldwell -KVNH17B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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