| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Meats, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Chinese rice wine |
|
|
or dry sherry |
| 1 |
T |
Light soy sauce |
| 1 |
t |
Cornstarch |
| 1/2 |
lb |
Boneless pork butt |
|
|
or shoulder shredded |
| 1/2 |
c |
Shredded lily stems |
| 1/4 |
c |
Tree ears, soaked |
|
|
squeezed dry and shredded |
| 4 |
|
Scallions, shredded |
| 1/4 |
c |
Shredded bamboo shoots |
| 5 |
T |
Peanut oil |
| 4 |
|
Eggs, lightly beaten |
| 3 |
T |
Chicken broth |
| 1/2 |
t |
Sugar |
| 1 |
t |
Light soy sauce |
| 2 |
t |
Sesame oil |
|
|
Salt to taste |
INSTRUCTIONS
MARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other
shredded ingredients--tree ears, lily stems, scallions and bamboo
shoots. Heat 2 tablespoons of the oil in a wok over a moderate flame
and pour in the beaten eggs. As soon as the egg begins to cling to the
wok, scoop it and fold it over to scramble it. Work fast because the
egg solidifies quickly and it can overcook. As soon as it solidifies,
remove it from the wok and set it aside. Stir-fry the pork over high
heat in 1 tablespoon of the oil for 30 seconds, or until it no longer
looks raw. Remove it from the wok and set it aside. In the remaining 2
tablespoons of the oil, stir-fry the vegetables, more to combine them
and heat them through than to cook them. Add the pork and mix it well
with the seasonings. Finally, add the eggs, breaking them up to form
bite-size lumps. Combine the ingredients well. Serve alone or with a
platter of heated pancakes and a small bowl of hoisin sauce. Serves 2
to 4 as a main course. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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