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Title: Stirred Eggs W/Pork And Vermicelli
Yield: 6 Servings

Ingredients

      1 c  vermicelli
    1/4 lb lean pork
      1 tb oil
      1 ts cornstarch
      2 ts soy sauce
    1/2 ts salt
    1/2 ts sugar
      1 ds pepper
      1 sl smoked ham
      1    celery stalk
      3    scallion stalks
    1/4 c  chinese parsley (up to)
      3 tb oil (up to)
      6    eggs

Instructions

1. Soak vermicelli (peastarch noodles).

2. Mince or grind pork. Combine oil, cornstarch, soy sauce, salt, sugar and
pepper; then add to pork and toss to coat.

3. Sliver smoked ham. Coarsely chop celery and scallions, then parsley.

4. Heat remaining oil. Add celery and scallions and stir-fry until
translucent.

5. Add pork and ham; stir-fry until pork loses its pinkness.

6. Stir in soaked noodles and cook, covered, 2 minutes over medium heat.

7. Meanwhile beat eggs. Then add to pan with chopped parsley. Cook, as in
"Basic Stirred Eggs", until mixture just begins to set (about 1 minute).
Remove from heat and continue stirring until eggs are firmer but still
moist (about 1 minute more). Serve at once.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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