| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Lean pork |
| 10 | Water chestnuts | |
| 1 | Scallion stalk | |
| 2 | T | Oil |
| 2 | T | Soy sauce |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
| 4 | Eggs |
INSTRUCTIONS
Mince pork, water chestnuts and scallion. Heat oil. Add minced ingredients; stir-fry until pork loses its pinkness (about 2 minutes). Stir in soy sauce and salt to blend. Then drain mixture and transfer to a shallow heatproof dish. Heat (but do not boil) stock. Beat eggs very lightly; then slowly stir in stock and pour over pork mixture. Steam over low heat until eggs set (20 to 30 minutes). See "How-to Section". Serve right in the steaming dish. 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: 157
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 150.2mg
Sodium: 690.8mg
Potassium: 255.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 13.8g