Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ | -(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 | Celery stalk |
| 3 | Scallion stalks |
| ¼ cup | Chinese parsley (up to) |
| 3 tablespoons | Oil (up to) |
| 6 | 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, .