| 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 |
sl |
Fresh ginger root |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 2 |
tb |
Sherry |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
| 4 |
|
Eggs |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Mince pork. Shell and devein shrimp; if large, cut in two.
2. 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.
3. 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.
4. Beat eggs in a bowl; then stir in pork and shrimp.
5. 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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