Stirred eggs and pork #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | -(up to) | |
| ½ | pounds | Lean pork |
| ¼ | pounds | Fresh mushrooms (up to) |
| 2 | Scallion stalks (up to) | |
| 6 | Eggs | |
| 3 | tablespoons | Water |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
Directions
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, .