| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Sauces, Oriental |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork, coarsely ground |
| 2 |
tb |
Peanut oil |
| 1 1/2 |
tb |
Fermented black beans |
| 2 |
tb |
Coarsely chopped garlic |
| 1 |
ts |
Finely chopped fresh ginger |
| 2 |
|
Scallions, finely chopped |
| 1 1/2 |
tb |
Light soy sauce |
| 2 |
tb |
Chinese rice wine =OR=- dry sherry |
| 1/4 |
ts |
Sugar |
| 1 |
pn |
Salt |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Cornstarch; dissolved in |
| 2 |
tb |
Chicken broth; (cold) |
| 1 |
|
Egg; beaten with |
| 2 |
ts |
Sesame oil |
INSTRUCTIONS
BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce
ingredients. Bring them to a boil and add the cornstarch to thicken the
sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the
clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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