| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Appetizers, Pork |
1 |
Servings |
INGREDIENTS
|
|
– Jane Harris DXDG05A |
| 1/3 |
lb |
Ground pork |
| 3 |
tb |
Soy sauce |
| 4 |
|
Green onions finely chopped |
| 2 |
pt |
Oysters shucked liq resrved |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Sherry |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Onion finely chopped |
| 8 |
|
Fresh mushrooms chopped |
|
|
Black pepper to taste |
| 1 |
|
Red pepper diced |
| 1 |
tb |
Crushed pineapple |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
1. In food processor combine pork, soy, scallions oysters, lemon juice and
sherry, grind breifly 2.Heat vegtablbeoil in wok or fry pan, 3. Add pork
mixture, onions, mushrooms, pepper, red pepper, stir fry 1-2 min, add
pineapple and reserved liquid 4. Continue cooking 1 min 5. Drizzle on
sesame oil 6. Cool and make egg rolls
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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