Stirred eggs w/pork and vermicelli

Yield: 6 Servings

Measure Ingredient
½ \N -(up to)
1 cup Vermicelli
¼ pounds Lean pork
1 tablespoon Oil
1 teaspoon Cornstarch
2 teaspoons Soy sauce
½ teaspoon Salt
½ teaspoon Sugar
1 dash Pepper
1 slice Smoked ham
1 \N Celery stalk
3 \N Scallion stalks
¼ cup Chinese parsley (up to)
3 tablespoons Oil (up to)
6 \N Eggs

1. Soak vermicelli (peastarch noodles).

2. Mince or grind pork. Combine oil, cornstarch, soy sauce, salt, sugar and pepper; then add to pork and toss to coat.

3. Sliver smoked ham. Coarsely chop celery and scallions, then parsley.

4. Heat remaining oil. Add celery and scallions and stir-fry until translucent.

5. Add pork and ham; stir-fry until pork loses its pinkness.

6. Stir in soaked noodles and cook, covered, 2 minutes over medium heat.

7. Meanwhile beat eggs. Then add to pan with chopped parsley. Cook, as in "Basic Stirred Eggs", until mixture just begins to set (about 1 minute).

Remove from heat and continue stirring until eggs are firmer but still moist (about 1 minute more). Serve at once.

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

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