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| Filling For Egg Pouch Omelets Recipe |
Category: Eggs
Rating:
N/A
Servings: 6
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Ingredients
1/2 lb pork
1 scallion stalk
2 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoon soy sauce
Cooking Directions:
1. Mince or grind pork. Cut scallion stalk in 1/2-inch sections.
2. Heat oil. Add scallion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (about 1 minute).
3. Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more. Remove from pan; then drain, and let cool. VARIATIONS:
1. For the pork, substitute beef, ham, shrimp, or fish fillet.
2. In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.)
3. In step 2, add with the scallions 1 or 2 slices fresh ginger root, minced.
4. After step 2, add either 1/4 cup celery, minced; or 1/4 pound fresh mushrooms, shredded. Then stir-fry 1 minute more.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
eggs
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