Pork Filling For Omelets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Chinese | Eggs | 8 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Lean pork |
| 2 | Celery stalks | |
| 2 | Scallion stalks | |
| 1/4 | lb | Bean sprouts |
| 2 | T | Oil |
| 2 | T | Soy sauce |
| 1 | t | Sugar |
INSTRUCTIONS
Shred pork, celery and scallions. Blanch bean sprouts. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add celery, scallions and bean sprouts; stir-fry 1 minute. Add soy sauce and sugar; stir-fry 1 minute more. Remove from pan and drain well. Use as a filling for "Basic Stuffed Omelets". VARIATION: For the pork, substitute chicken, fish or crabmeat. In step 3, when adding the soy sauce and sugar, also stir in 1 tablespoon sherry. 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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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 18.7mg
Sodium: 259.8mg
Potassium: 181.2mg
Carbohydrates: 2g
Fiber: <1g
Sugar: 1.3g
Protein: 7.2g