Serves: 5
Total Calories: 68
1. Shred or mince roast pork and cooked shrimp.
2. Shred bamboo shoots, water chestnuts and scallions.
3. Blanch celery and Chinese cabbage drain well. Roll in a clean towel, pressing to remove as much moisture as possible then shred.
4. Heat oil. Add pork and shrimp stir-fry only to heat through.
5. Add shredded vegetables, soy sauce, salt and pepper stir-fry only to heat through.
6. Transfer mixture to a colander drain and let cool.
VARIATIONS:
* For the roast pork, substitute roast beef or ham.
* For the shrimp, substitute cooked chicken.
* For the Chinese cabbage, substitute 1 cup bean sprouts, blanched.
* In step 5, add 1/2 teaspoon sugar with the seasonings.
* After step 5, sprinkle mixture with a few drops of sesame oil.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eggrolls: Stir-Fried Roast Pork And Shrimp Filling recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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