| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1/2 | up to | |
| 1 | c | Vermicelli |
| 1/4 | lb | Lean pork |
| 1 | T | Oil |
| 1 | t | Cornstarch |
| 2 | t | Soy sauce |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 1 | Smoked ham | |
| 1 | Celery stalk | |
| 3 | Scallion stalks | |
| 1/4 | c | Chinese parsley |
| 2 | up to | |
| 3 | T | Oil |
| 4 | up to | |
| 6 | Eggs |
INSTRUCTIONS
Soak vermicelli (peastarch noodles). Mince or grind pork. Combine oil, cornstarch, soy sauce, salt, sugar and pepper; then add to pork and toss to coat. Sliver smoked ham. Coarsely chop celery and scallions, then parsley. Heat remaining oil. Add celery and scallions and stir-fry until translucent. Add pork and ham; stir-fry until pork loses its pinkness. Stir in soaked noodles and cook, covered, 2 minutes over medium heat. Meanwhile beat eggs. Then add to pan with chopped parsley. Cook, as in "Basic Stirred Eggs", until mixture just begins to set (about 1 minute). Remove from heat and continue stirring until eggs are firmer but still moist (about 1 minute more). 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)
----------------------------------------------
Calories: 292
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 198.5mg
Sodium: 2702.4mg
Potassium: 532.1mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: <1g
Protein: 19.6g