Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Cut cooked pork and ham in strips. Shred cooked shrimp. 2. Beat eggs; then add to meat and shrimp and toss gently to coat. 3. Cut lettuce and bamboo shoots in thin strips. Blanch bean sprouts. Cut scallion stalks in 1/2-inch sections. Mince garlic and ginger root. 4. Combine soy sauce, sherry, salt and sesame oil. 5. Heat remaining oil. Add scallions, garlic and ginger; stir-fry a few times. Add meat-shrimp mixture and stir-fry 2 minutes more. 6. Add vegetables; stir-fry to soften (1 to 2 minutes). Add soy-sherry mixture and stir-fry 1 minute more. Then combine mixture with soft-fried or tossed noodles, as indicated in main recipe. VARIATION: For the Chinese lettuce and bamboo shoots, substitute celery and fresh mushrooms. FOR USE WITH SOFT-FRIED OR TOSSED NOODLES From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
