Recipe - Stir-Fried Pork And Shrimp Filling

One half pound Lean pork
One fourth pound Shrimp
One half pound Bean sprouts
7 Or
8 Scallion stalks
2 Or
3 tablespoon Oil or lard
1 tablespoon Soy sauce
One half teaspoon Salt

1. Shred pork. Shell, devein and chop shrimp.

2. Blanch bean sprouts. Slice scallions thin or shred.

3. Heat oil. Add pork and stirfry until it loses its pinkness (about 2
minutes).

4. Add shrimp and stirfry 1 minute more.

5. Add bean sprouts and scallions; stirfry another 2 minutes.

6. Sprinkle with soy sauce and salt; then stirfry briefly to blend.
Transfer mixture to a colander; drain and let cool. VARIATION: For the
shrimp, substitute One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.