| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
-(up to) |
| 1 |
c |
Vermicelli |
| 1/4 |
lb |
Lean pork |
| 1 |
tb |
Oil |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
| 1 |
sl |
Smoked ham |
| 1 |
|
Celery stalk |
| 3 |
|
Scallion stalks |
| 1/4 |
c |
Chinese parsley (up to) |
| 3 |
tb |
Oil (up to) |
| 6 |
|
Eggs |
INSTRUCTIONS
1. Soak vermicelli (peastarch noodles).
2. Mince or grind pork. Combine oil, cornstarch, soy sauce, salt, sugar and
pepper; then add to pork and toss to coat.
3. Sliver smoked ham. Coarsely chop celery and scallions, then parsley.
4. Heat remaining oil. Add celery and scallions and stir-fry until
translucent.
5. Add pork and ham; stir-fry until pork loses its pinkness.
6. Stir in soaked noodles and cook, covered, 2 minutes over medium heat.
7. 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.
A Message from our Provider:
“Peace starts with a smile.”