Eggroll Filling No2 (Dxdg05a) Recipe




Eggroll Filling No2 (Dxdg05a) Ingredients


PORK AND OYSTER

1/3 lb ground pork
3 tbsp soy sauce
4 green onions, finely chopped
2 pt oysters, shucked, liquid reserved
2 tbsp lemon juice
1 tbsp sherry
1 tbsp vegatable oil
1 onion, finely chopped
8 mushrooms, chopped
1 black pepper to taste
1 red pepper, diced
1 tbsp crushed pineapple
1/2 tsp sesame oil

A Recipe for
Eggroll Filling No2 (Dxdg05a)

 

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This Recipe for Eggroll Filling No2 (Dxdg05a) is one of thousands in the Recipes-to-go Asian Cookbook.


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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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This is a recipe for Eggroll Filling No2 (Dxdg05a) from the recipe cookbook of Recipes-to-go (Asian)


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Eggroll Filling No2 (Dxdg05a)

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Eggroll Filling No2 (Dxdg05a) Directions

1. In food processor combine pork, soy, scallions oysters, lemon
juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry
pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir
fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1
min 5. Drizzle on sesame oil 6. Cool and make egg rolls Dgeign

Formatted for MM by Elayne Caldwell -KVNH17B

Serves: 4

 

 

 

 

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Eggroll Filling No2 (Dxdg05a) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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