Recipe - Steamed Eggs And Stir-Fried Pork

One fourth (up to)
One half pound Lean pork
10 Water chestnuts
1 Scallion stalk
2 tablespoon Oil
2 tablespoon Soy sauce
One half teaspoon Salt
One half cup Stock
4 Eggs

1. Mince pork, water chestnuts and scallion.

2. Heat oil. Add minced ingredients; stirfry 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 "Howto
Section". Serve right in the steaming dish.

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