Stirred eggs and pork #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | -(up to) | |
| ½ | pounds | Lean pork (up to) |
| 2 | tablespoons | Soy sauce (up to) |
| 6 | Eggs | |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil or lard |
Directions
1. Slice pork paper-thin, or shred; then add soy sauce and toss.
2. Beat eggs lightly with salt. 3. Heat oil almost to smoking. Add pork and stir-fry to brown lightly (about 2 minutes).
4. Add eggs and cook over medium-high heat, as in "Basic Stirred Eggs", until they begin to set. Serve at once. VARIATION: In step 1, toss the pork in a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1 teaspoon cornstarch and the salt.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .