Title: Steamed Eggs and Stir-Fried Pork
Categories: Eggs
Yield: 6 Servings

1/4 -(up to)
1/2 lb Lean pork
10 Water chestnuts
1 Scallion stalk
2 tb Oil
2 tb Soy sauce
1/2 ts Salt
1/2 c Stock
4 Eggs

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.