CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Chinese |
Archived, China, Ham/pork, Main dish |
4 |
Servings |
INGREDIENTS
1 |
|
Rice sticks |
1/4 |
lb |
Lean pork tenderloin |
1 |
t |
Ginger |
1 |
t |
Garlic |
3 |
T |
Sesame oil |
1/2 |
t |
Sugar |
4 |
T |
Soy sauce |
1 |
|
Small head cabbage |
2 |
|
Carrots |
2 |
|
Eggs |
4 |
T |
Oyster sauce |
2 |
|
Cloves of garlic, chopped |
INSTRUCTIONS
Cut pork into small strips and marinade with ginger, garlic, 2tb
sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and
carrots into strips. Fry eggs in wok. Break up in small pieces and set
aside. Soak rice sticks in hot water for 3-5 minutes, until springily;
drain; rinse with cold water and drain. Stir fry vegetables for 1-2
minutes. Add 2 tb oyster sauce and 1 tb of soy sauce. Vegetables
should be crunchy. Set aside. Stir fry pork and set aside. Stir fry
garlic and add rice sticks. Add 1 tb sesame oil, 2tb oyster sauce and
1tb soy sauce, to taste. Mix in pork, eggs and vegetables to rice
sticks. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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