| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Lean pork |
| 1/2 | lb | Shrimp |
| 1 | Scallion stalk | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1 | t | Cornstarch |
| 1 | T | Water |
| 2 | T | Sherry |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 2 | T | Oil |
| 4 | Eggs | |
| 2 | T | Oil |
INSTRUCTIONS
Mince pork. Shell and devein shrimp; if large, cut in two. Mince scallion and ginger root; then combine with cornstarch, cold water, sherry, soy sauce and salt. Add to pork and shrimp, and toss to coat. Heat oil. Add pork and shrimp and stir-fry until pork begins to brown and shrimp turn pinkish (2 to 3 minutes). Remove from pan. Beat eggs in a bowl; then stir in pork and shrimp. Heat remaining oil. Add egg mixture and cook until done as in "Basic Stirred Eggs". Serve at once. 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: 192
Calories From Fat: 107
Total Fat: 12g
Cholesterol: 138.1mg
Sodium: 537.6mg
Potassium: 139.1mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: <1g
Protein: 11.3g