| 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 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Shred pork, celery and scallions. Blanch bean sprouts.
2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2
minutes).
3. Add celery, scallions and bean sprouts; stir-fry 1 minute. Add soy sauce
and sugar; stir-fry 1 minute more.
4. 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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