Side Pannel
Stirred Eggs and Pork #2
Ingredients List
- 1/4 -(up to)
- 1/2 lb Lean pork
- 1/4 lb Fresh mushrooms
- 1 -(up to)
- 2 Scallion stalks
- 4 -(up to)
- 6 Eggs
- 3 tb Water
- 2 tb Oil
- 2 tb Oil
- 1/2 ts 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 1/4 to 1/2 cup milk.
3. In step 5, add with the mushrooms 1/4 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 1/2 teaspoon sugar.
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 1/4 to 1/2 cup milk.
3. In step 5, add with the mushrooms 1/4 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 1/2 teaspoon sugar.
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