Stir-fried Pork And Shrimp Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1/4 | lb | Shrimp |
| 1/2 | lb | Bean sprouts |
| 7 | Or | |
| 8 | Scallion stalks | |
| 2 | Or | |
| 3 | T | Oil or lard |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
INSTRUCTIONS
Shred pork. Shell, devein and chop shrimp. Blanch bean sprouts. Slice scallions thin or shred. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Add shrimp and stir-fry 1 minute more. Add bean sprouts and scallions; stir-fry another 2 minutes. Sprinkle with soy sauce and salt; then stir-fry briefly to blend. Transfer mixture to a colander; drain and let cool. VARIATION: For the shrimp, substitute 1/2 cup crabmeat, flaked. For the bean sprouts, substitute 8 water chestnuts, minced. (Omit the scallions.) Add crabmeat and water chestnuts in step 4. Omit step 5. In step 6, sprinkle also with 1 tablespoon sherry. FOR EGGROLLS/SPRING ROLLS From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 26.2mg
Sodium: 413.4mg
Potassium: 112.5mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: <1g
Protein: 7.3g