Serves: 6
Total Calories: 47

1/4 to 1/2 pound pork
1 stalk scallion
2 tablespoons oils
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons soy sauce

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

2. Heat oil. Add scallion and stir-fry until translucent. Add pork stir-fry until it loses its pinkness (about 1 minute).

3. Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more. Remove from pan then drain, and let cool.

VARIATIONS:
* For the pork, substitute beef, ham, shrimp, or fish fillet.
* In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.)
* In step 2, add with the scallions 1 or 2 slices fresh ginger root, minced.
* After step 2, add either 1/4 cup celery, minced or 1/4 pound fresh mushrooms, shredded. Then stir-fry 1 minute more.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 47
Calories from Fat: 45

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé