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Title: Stirred Eggs and Pork #2 Categories: Eggs Yield: 6 Servings 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 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. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |