| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1/4 |
|
up to |
| 1/2 |
lb |
Pork |
| 1 |
|
Scallion stalk |
| 2 |
T |
Oil |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Sugar |
| 2 |
t |
Soy sauce |
INSTRUCTIONS
Mince or grind pork. Cut scallion stalk in 1/2-inch sections. Heat
oil. Add scallion and stir-fry until translucent. Add pork; stir-fry
until it loses its pinkness (about 1 minute). Sprinkle with salt,
sugar and soy sauce and stir-fry 1 minute more. Remove from pan; then
drain, and let cool. VARIATIONS: For the pork, substitute beef, ham,
shrimp, or fish fillet. In step 1, mix the meat with 1 teaspoon
cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.) In
step 2, add with the scallions 1 or 2 slices fresh ginger root,
minced. After step 2, add either 1/4 cup celery, minced; or 1/4 pound
fresh mushrooms, shredded. Then stir-fry 1 minute more. 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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