| 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 |
tb |
Oil or lard |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Shred pork. Shell, devein and chop shrimp.
2. Blanch bean sprouts. Slice scallions thin or shred.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
4. Add shrimp and stir-fry 1 minute more.
5. Add bean sprouts and scallions; stir-fry another 2 minutes.
6. 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.
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