Stirred Eggs And Pork #2

INGREDIENTS

INSTRUCTIONS

Slice pork paper-thin or shred. Slice fresh mushrooms. Mince scallion
stalks. Beat eggs together with water. Heat oil. Add eggs and cook
over medium-high heat as in "Basic Stirred Eggs" until half done.
(They should be quite moist.) Remove from pan. Heat remailling oil.
Add scallions and stir-fry a few times until translucent. Add pork;
stir-fry until it loses its pinkness (about 2 minutes). Add mushrooms
and salt; stir-fry until mushrooms begin to soften. Return eggs and
cook, stirring, until they just begin to set. Serve at once.
VARIATIONS: For the fresh mushrooms, substitute 4 or 5 dried  mushrooms
(soaked), sliced. For the water, substitute 1/4 to 1/2 cup  milk. In
step 5, add with the mushrooms 1/4 cup bamboo shoots,  sliced. In step
6, when returning the eggs, stir in a mixture of 1  tablespoon sherry,
1 tablespoon soy sauce and 1/2 teaspoon sugar.  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: 244
Calories From Fat: 148
Total Fat: 16.6g
Cholesterol: 210.9mg
Sodium: 2192.7mg
Potassium: 566.8mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 21.3g