| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Cooked pork |
| 1/2 | c | Ham |
| 1/2 | c | Cooked shrimp |
| 2 | Or | |
| 3 | Eggs | |
| 1/2 | c | Chinese lettuce |
| 1/2 | c | Bamboo shodts |
| 1/2 | c | Bean sprouts |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | sl | Fresh ginger root |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
| 1/2 | ts | Sesame oil |
| 3 | tb | Oil |
INSTRUCTIONS
1. Cut cooked pork and ham in strips. Shred cooked shrimp. 2. Beat eggs; then add to meat and shrimp and toss gently to coat. 3. Cut lettuce and bamboo shoots in thin strips. Blanch bean sprouts. Cut scallion stalks in 1/2-inch sections. Mince garlic and ginger root. 4. Combine soy sauce, sherry, salt and sesame oil. 5. Heat remaining oil. Add scallions, garlic and ginger; stir-fry a few times. Add meat-shrimp mixture and stir-fry 2 minutes more. 6. Add vegetables; stir-fry to soften (1 to 2 minutes). Add soy-sherry mixture and stir-fry 1 minute more. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the Chinese lettuce and bamboo shoots, substitute celery and fresh mushrooms. FOR USE WITH SOFT-FRIED OR TOSSED NOODLES 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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