Stirred eggs w/pork and shrimp
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Lean pork |
| ½ | pounds | Shrimp |
| 1 | Scallion stalk | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| 4 | Eggs | |
| 2 | tablespoons | Oil |
Directions
1. Mince pork. Shell and devein shrimp; if large, cut in two.
2. Mince scallion and ginger root; then combine with cornstarch, cold water, sherry, soy sauce and salt. Add to pork and shrimp, and toss to coat.
3. Heat oil. Add pork and shrimp and stir-fry until pork begins to brown and shrimp turn pinkish (2 to 3 minutes). Remove from pan.
4. Beat eggs in a bowl; then stir in pork and shrimp.
5. Heat remaining oil. Add egg mixture and cook until done as in "Basic Stirred Eggs". Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .