Stir-fried pork and shrimp filling
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork |
| ¼ | pounds | Shrimp |
| ½ | pounds | Bean sprouts |
| 7 | Or | |
| 8 | Scallion stalks | |
| 2 | Or | |
| 3 | tablespoons | Oil or lard |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
Directions
1. Shred pork. Shell, devein and chop shrimp.
2. Blanch bean sprouts. Slice scallions thin or shred.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).
4. Add shrimp and stir-fry 1 minute more.
5. Add bean sprouts and scallions; stir-fry another 2 minutes.
6. Sprinkle with soy sauce and salt; then stir-fry briefly to blend.
Transfer mixture to a colander; drain and let cool. VARIATION: For the shrimp, substitute ½ cup crabmeat, flaked. For the bean sprouts, substitute 8 water chestnuts, minced. (Omit the scallions.) Add crabmeat and water chestnuts in step 4. Omit step 5. In step 6, sprinkle also with 1 tablespoon sherry.
FOR EGGROLLS/SPRING ROLLS
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .