Filling for egg pouch omelets

Yield: 6 Servings

Measure Ingredient
¼ \N -(up to)
½ pounds Pork
1 \N Scallion stalk
2 tablespoons Oil
¼ teaspoon Salt
¼ teaspoon Sugar
2 teaspoons Soy sauce

1. Mince or grind pork. Cut scallion stalk in ½-inch sections.

2. Heat oil. Add scallion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (about 1 minute).

3. Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more.

Remove from pan; then drain, and let cool. VARIATIONS: 1. For the pork, substitute beef, ham, shrimp, or fish fillet.

2. In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.) 3. In step 2, add with the scallions 1 or 2 slices fresh ginger root, minced.

4. After step 2, add either ¼ cup celery, minced; or ¼ pound fresh mushrooms, shredded. Then stir-fry 1 minute more.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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