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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 Fresh ginger root
2 T Soy sauce
1 T Sherry
1/2 t Salt
1/2 t Sesame oil
3 T Oil

INSTRUCTIONS

Cut cooked pork and ham in strips. Shred cooked shrimp. Beat eggs;
then add to meat and shrimp and toss gently to coat. Cut lettuce and
bamboo shoots in thin strips. Blanch bean sprouts. Cut scallion  stalks
in 1/2-inch sections. Mince garlic and ginger root. Combine  soy sauce,
sherry, salt and sesame oil. Heat remaining oil. Add  scallions, garlic
and ginger; stir-fry a few times. Add meat-shrimp  mixture and stir-fry
2 minutes more. 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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