Recipe - Filling For Egg Pouch Omelets

One fourth (up to)
One half pound Pork
1 Scallion stalk
2 tablespoon Oil
One fourth teaspoon Salt
One fourth teaspoon Sugar
2 teaspoon Soy sauce

1. Mince or grind pork. Cut scallion stalk in 1/2inch sections.

2. Heat oil. Add scallion and stirfry until translucent. Add pork;
stirfry until it loses its pinkness (about 1 minute).

3. Sprinkle with salt, sugar and soy sauce and stirfry 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 One fourth cup celery, minced; or One fourth pound fresh
mushrooms, shredded. Then stirfry 1 minute more.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.