Lo mein stir-fried pork/shrimp mixture #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cooked pork |
| ½ | cup | Ham |
| ½ | cup | Cooked shrimp |
| 2 | Or | |
| 3 | Eggs | |
| ½ | cup | Chinese lettuce |
| ½ | cup | Bamboo shodts |
| ½ | cup | Bean sprouts |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | slice | Fresh ginger root |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sesame oil |
| 3 | tablespoons | Oil |
Directions
1. Cut cooked pork and ham in strips. Shred cooked shrimp.
2. Beat eggs; then add to meat and shrimp and toss gently to coat.
3. Cut lettuce and bamboo shoots in thin strips. Blanch bean sprouts. Cut scallion stalks in ½-inch sections. Mince garlic and ginger root.
4. Combine soy sauce, sherry, salt and sesame oil.
5. Heat remaining oil. Add scallions, garlic and ginger; stir-fry a few times. Add meat-shrimp mixture and stir-fry 2 minutes more.
6. Add vegetables; stir-fry to soften (1 to 2 minutes). Add soy-sherry mixture and stir-fry 1 minute more. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the Chinese lettuce and bamboo shoots, substitute celery and fresh mushrooms.
FOR USE WITH SOFT-FRIED OR
TOSSED NOODLES
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .