| 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 (up to) |
| 2 |
|
Scallion stalks (up to) |
| 6 |
|
Eggs |
| 3 |
tb |
Water |
| 2 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Slice pork paper-thin or shred. Slice fresh mushrooms. Mince scallion
stalks.
2. Beat eggs together with water.
3. 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.
4. 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).
5. Add mushrooms and salt; stir-fry until mushrooms begin to soften.
6. Return eggs and cook, stirring, until they just begin to set. Serve at
once. VARIATIONS:
1. For the fresh mushrooms, substitute 4 or 5 dried mushrooms (soaked),
sliced.
2. For the water, substitute 1/4 to 1/2 cup milk.
3. In step 5, add with the mushrooms 1/4 cup bamboo shoots, sliced.
4. 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.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”