Steamed eggs and stir-fried pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | -(up to) | |
| ½ | pounds | Lean pork |
| 10 | Water chestnuts | |
| 1 | Scallion stalk | |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 4 | Eggs | |
Directions
1. Mince pork, water chestnuts and scallion.
2. Heat oil. Add minced ingredients; stir-fry until pork loses its pinkness (about 2 minutes).
3. Stir in soy sauce and salt to blend. Then drain mixture and transfer to a shallow heatproof dish.
4. Heat (but do not boil) stock. Beat eggs very lightly; then slowly stir in stock and pour over pork mixture.
5. Steam over low heat until eggs set (20 to 30 minutes). See "How-to Section". Serve right in the steaming dish.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .