Serves: 5
Total Calories: 127
1. Shred pork. Shell, devein and chop shrimp.
2. Blanch bean sprouts. Slice scallions thin or shred.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).
4. Add shrimp and stir-fry 1 minute more.
5. Add bean sprouts and scallions stir-fry another 2 minutes.
6. Sprinkle with soy sauce and salt then stir-fry briefly to blend. Transfer mixture to a colander drain and let cool.
VARIATION:
* For the shrimp, substitute 1/2 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eggrolls: Stir-Fried Pork And Shrimp Filling recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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