Stirred Eggs And Pork #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Lean pork |
| 1/4 | lb | Fresh mushrooms |
| 1 | up to | |
| 2 | Scallion stalks | |
| 4 | up to | |
| 6 | Eggs | |
| 3 | T | Water |
| 2 | T | Oil |
| 2 | T | Oil |
| 1/2 | t | Salt |
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