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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This is a recipe for Eggroll Filling No2 (Dxdg05a) from the recipe cookbook of Recipes-to-go (Asian)
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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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
Eggroll Filling No2 (Dxdg05a) Recipe brought to you by Recipes To-Go