| 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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