|½ pounds||Lean pork|
|1 pounds||String beans|
|2 slices||Fresh ginger root|
1. Mince or grind pork. Dice string beans, then parboil. Mince ginger root. Blend cornstarch and cold water to a paste.
2. Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork and stir-fry until lightly browned.
3. Add string beans; stir-fry ½ minute to coat with oil. Then stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat.
4. Beat eggs with remaining water and stir into pan. When eggs begin to set, stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day