| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 8 | Servings |
INGREDIENTS
| 1 | c | Lean pork |
| 1/2 | lb | Shrimp |
| 1 | c | Chinese cabbage stems |
| 1/2 | c | Onion |
| 2 | tb | Oil |
| 6 | Eggs | |
| 3/4 | ts | Salt |
| Oil |
INSTRUCTIONS
1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt and stir-fried ingredients. 5. Either pan-fry or deep fry as in the "Basic Egg Foo Yungs". VARIATIONS: 1. For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3. 2. In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. 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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