Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Lean pork |
| 1 pounds | String beans |
| 2 slices | Fresh ginger root |
| 1 tablespoon | Cornstarch |
| 3 tablespoons | Water |
| 2 tablespoons | Oil |
| ½ teaspoon | Salt |
| ½ cup | Stock |
| 2 \N | Eggs |
| 2 tablespoons | Water |
1. Mince or grind pork. Dice string beans, then parboil. Mince ginger root. Blend cornstarch and cold water to a paste.
2. Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork and stir-fry until lightly browned.
3. Add string beans; stir-fry ½ minute to coat with oil. Then stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat.
4. Beat eggs with remaining water and stir into pan. When eggs begin to set, stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .