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3 oz Ground pork
2 tablespoons Chopped celery
2 tablespoons Chopped green onion
2 teaspoons Chopped ginger
2 teaspoons Chopped garlic
2/3 Soup stock
1 tablespoon Wine
1 cup Oil
Mix in eggs
1 teaspoon Salt
1 tablespoon Cornstarch
1 tablespoon Cold water
2 tablespoons Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
1/2 tablespoon Brown vinegar
1/2 tablespoon Sesame oil
1 tablespoon Cornstarch, mix with 1 tablespoon cold water
Ingredients : Serves 4-6
8 Eggs3 oz Ground pork
2 tablespoons Chopped celery
2 tablespoons Chopped green onion
2 teaspoons Chopped ginger
2 teaspoons Chopped garlic
2/3 Soup stock
1 tablespoon Wine
1 cup Oil
Mix in eggs
1 teaspoon Salt
1 tablespoon Cornstarch
1 tablespoon Cold water
2 tablespoons Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
1/2 tablespoon Brown vinegar
1/2 tablespoon Sesame oil
1 tablespoon Cornstarch, mix with 1 tablespoon cold water
Preparation:
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Beat the eggs well in a bowl, add 1 teaspoon salt, 1 tablespoon cornstarch paste. Beat until very smooth and thick.
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Heat 1/2 cup of oil in frying pan, pour in eggs and fry until golden on the bottom. Then turn over.
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Splash 2 tablespoons oil around side of pan, when the eggs get firm and completely done, remove to chopping board and cut into small pieces. Lay on platter.
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In a frying pan, heat 3 tablespoons oil, stir fry pork.
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Add ginger and garlic, splash in the wine, soy sauce soup stock, salt and sugar.
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When it has boiled, add cornstarch paste and boil until thickened.
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Add the vinegar, sesame oil, and sprinkle with chopped green onion and celery.
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Pour the sauce over top of eggs and serve quickly.
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Date Added: 2009-03-16 Views : 41