Eggroll filling

Yield: 4 Servings

Measure Ingredient
\N \N -Jane Harris (DXDG05A) Posted on *P on 9/10/92
⅓ pounds Ground pork
3 tablespoons Soy sauce
4 \N Green onions; finely chopped
2 pints Oysters; shucked, liquid reserved
2 tablespoons Lemon juice
1 tablespoon Sherry
1 tablespoon Vegatable oil
1 \N Onion; finely chopped
8 \N Mushrooms; chopped
\N \N Black pepper to taste
1 \N Red pepper; diced
1 tablespoon Crushed pineapple
½ teaspoon Sesame oil


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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