| 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 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 4 |
|
Eggs |
INSTRUCTIONS
1. Mince pork, water chestnuts and scallion.
2. Heat oil. Add minced ingredients; stir-fry until pork loses its pinkness
(about 2 minutes).
3. Stir in soy sauce and salt to blend. Then drain mixture and transfer to
a shallow heatproof dish.
4. Heat (but do not boil) stock. Beat eggs very lightly; then slowly stir
in stock and pour over pork mixture.
5. 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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