Side Pannel
Stir-Fried Pork and Shrimp Filling
Stir-Fried Pork and Shrimp Filling
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1/2 lb Lean pork
- 1/4 lb Shrimp
- 1/2 lb Bean sprouts
- 7 Or
- 8 Scallion stalks
- 2 Or
- 3 tb Oil or lard
- 1 tb Soy sauce
- 1/2 ts Salt
Directions
1. Shred pork. Shell, devein and chop shrimp.
2. Blanch bean sprouts. Slice scallions thin or shred.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
4. Add shrimp and stir-fry 1 minute more.
5. Add bean sprouts and scallions; stir-fry another 2 minutes.
6. Sprinkle with soy sauce and salt; then stir-fry briefly to blend.
Transfer mixture to a colander; drain and let cool. VARIATION: For the
shrimp, substitute 1/2 cup crabmeat, flaked. For the bean sprouts,
substitute 8 water chestnuts, minced. (Omit the scallions.) Add crabmeat
and water chestnuts in step 4. Omit step 5. In step 6, sprinkle also with 1
tablespoon sherry.
FOR EGGROLLS/SPRING ROLLS
2. Blanch bean sprouts. Slice scallions thin or shred.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
4. Add shrimp and stir-fry 1 minute more.
5. Add bean sprouts and scallions; stir-fry another 2 minutes.
6. Sprinkle with soy sauce and salt; then stir-fry briefly to blend.
Transfer mixture to a colander; drain and let cool. VARIATION: For the
shrimp, substitute 1/2 cup crabmeat, flaked. For the bean sprouts,
substitute 8 water chestnuts, minced. (Omit the scallions.) Add crabmeat
and water chestnuts in step 4. Omit step 5. In step 6, sprinkle also with 1
tablespoon sherry.
FOR EGGROLLS/SPRING ROLLS
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