Recipe - Stirred Eggs Wpork And Vermicelli

One half (up to)
1 cup Vermicelli
One fourth pound Lean pork
1 tablespoon Oil
1 teaspoon Cornstarch
2 teaspoon Soy sauce
One half teaspoon Salt
One half teaspoon Sugar
1 ds Pepper
1 sl Smoked ham
1 Celery stalk
3 Scallion stalks
One fourth cup Chinese parsley
2 (up to)
3 tablespoon Oil
4 (up to)
6 Eggs

1. Soak vermicelli (peastarch noodles).

2. Mince or grind pork. Combine oil, cornstarch, soy sauce, salt, sugar and
pepper; then add to pork and toss to coat.

3. Sliver smoked ham. Coarsely chop celery and scallions, then parsley.

4. Heat remaining oil. Add celery and scallions and stirfry until
translucent.

5. Add pork and ham; stirfry until pork loses its pinkness.

6. Stir in soaked noodles and cook, covered, 2 minutes over medium heat.

7. Meanwhile beat eggs. Then add to pan with chopped parsley. Cook, as in
"Basic Stirred Eggs", until mixture just begins to set (about 1 minute).
Remove from heat and continue stirring until eggs are firmer but still
moist (about 1 minute more). Serve at once.

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