| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1/4 |
|
-(up to) |
| 1/2 |
lb |
Lean pork (up to) |
| 2 |
tb |
Soy sauce (up to) |
| 6 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil or lard |
INSTRUCTIONS
1. Slice pork paper-thin, or shred; then add soy sauce and toss.
2. Beat eggs lightly with salt.
3. Heat oil almost to smoking. Add pork and stir-fry to brown lightly
(about 2 minutes).
4. Add eggs and cook over medium-high heat, as in "Basic Stirred Eggs",
until they begin to set. Serve at once. VARIATION: In step 1, toss the pork
in a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1 teaspoon
cornstarch and the salt.
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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