Stirred eggs and pork #2

Yield: 6 Servings

Measure Ingredient
¼ \N -(up to)
½ pounds Lean pork
¼ pounds Fresh mushrooms (up to)
2 \N Scallion stalks (up to)
6 \N Eggs
3 tablespoons Water
2 tablespoons Oil
2 tablespoons Oil
½ teaspoon Salt

1. Slice pork paper-thin or shred. Slice fresh mushrooms. Mince scallion stalks.

2. Beat eggs together with water.

3. Heat oil. Add eggs and cook over medium-high heat as in "Basic Stirred Eggs" until half done. (They should be quite moist.) Remove from pan.

4. Heat remailling oil. Add scallions and stir-fry a few times until translucent. Add pork; stir-fry until it loses its pinkness (about 2 minutes).

5. Add mushrooms and salt; stir-fry until mushrooms begin to soften.

6. Return eggs and cook, stirring, until they just begin to set. Serve at once. VARIATIONS:

1. For the fresh mushrooms, substitute 4 or 5 dried mushrooms (soaked), sliced.

2. For the water, substitute ¼ to ½ cup milk.

3. In step 5, add with the mushrooms ¼ cup bamboo shoots, sliced.

4. In step 6, when returning the eggs, stir in a mixture of 1 tablespoon sherry, 1 tablespoon soy sauce and ½ teaspoon sugar.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Similar recipes