Steamed eggs and stir-fried pork

6 Servings

Ingredients

Quantity Ingredient
¼ -(up to)
½ pounds Lean pork
10 Water chestnuts
1 Scallion stalk
2 tablespoons Oil
2 tablespoons Soy sauce
½ teaspoon Salt
½ cup Stock
4 Eggs

Directions

1. Mince pork, water chestnuts and scallion.

2. Heat oil. Add minced ingredients; stir-fry until pork loses its pinkness (about 2 minutes).

3. Stir in soy sauce and salt to blend. Then drain mixture and transfer to a shallow heatproof dish.

4. Heat (but do not boil) stock. Beat eggs very lightly; then slowly stir in stock and pour over pork mixture.

5. Steam over low heat until eggs set (20 to 30 minutes). See "How-to Section". Serve right in the steaming dish.

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

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