Stir-fried pork and shrimp filling

12 Servings

Ingredients

Quantity Ingredient
½ pounds Lean pork
¼ pounds Shrimp
½ pounds Bean sprouts
7 Or
8 Scallion stalks
2 Or
3 tablespoons Oil or lard
1 tablespoon Soy sauce
½ teaspoon 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 ½ 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

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

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