| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Eggs |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Prawns |
| 1 1/2 |
tb |
Fermented black beans |
| 1 |
|
Clove garlic; minced |
| 1 |
sl |
Ginger root |
| 1 |
sl |
Fresh ginger |
| 1 |
ts |
Sugar |
| 3 |
tb |
Oil |
| 1/2 |
lb |
Ground pork; (NOT sausage!) |
| 2 |
ts |
Hot bean paste |
| 2 |
tb |
Oyster sauce |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Water |
| 1 |
|
Egg |
| 1 |
|
Scallion; chopped |
INSTRUCTIONS
GARFIELD (VVFK57A
Shell, devein and rinse prawns. slice in half lengthwise (butterfly them).
Mash bl. bean sauce with garlic, ginger and sugar. SEt aside. Add 3 T. oil
to wok. Cook pork 2 min. til not pink. Add bl. bean mix. Add prawns and
cook 1/2 min on HOT. If you lke add tinch of HOT BEAN PASTE (option al); Ad
oyster sauce, salt and water. Bring to a boil , cover wok and cook for ONE
MINUTE. Stir in one raw egg, add scallions.
Mix a little cornstarch with water. Add to wok. Stir til gets somewhat
thick. Serve! Can spinkle more chopped scallions over top for garnish.
This is the "real McCoy!" Sher Seattle VVFK57A Re-Formatted by Elaine
Radis;
Posted to EAT-L Digest 29 Sep 96
Date: Mon, 30 Sep 1996 16:46:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Don’t miss life’s best. Find God.”