eggroll filling
- Categories
- China
- Appetizers
- Ham/pork
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| -Jane Harris (DXDG05A) Posted on *P on 9/10/92 | |
| ⅓ pounds | Ground pork |
| 3 tablespoons | Soy sauce |
| 4 | Green onions; finely chopped |
| 2 pints | Oysters; shucked, liquid reserved |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Sherry |
| 1 tablespoon | Vegatable oil |
| 1 | Onion; finely chopped |
| 8 | Mushrooms; chopped |
| Black pepper to taste | |
| 1 | Red pepper; diced |
| 1 tablespoon | Crushed pineapple |
| ½ teaspoon | Sesame oil |
PORK AND OYSTER
1. In food processor combine pork, soy, scallions oysters, lemon juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1 min 5. Drizzle on sesame oil 6. Cool and make egg rolls Dgeign Formatted for MM by Elayne Caldwell -KVNH17B
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