Stir Fried Pork With Lily Buds And Eggs Recipe
Lily buds work towards adding an earthy flavor to any pork dish and you can experience the taste once you cook Stir Fried Pork With Lily Buds And Eggs. Another bonus here is the addition of eggs to the Stir Fried Pork With Lily Buds And Eggs dish. Great indeed!
Ingredients
| 1/4 cup lily buds | ||
| 2 tablespoons cloud ear mushrooms | ||
| Lean pork | 1/2 pound | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Scallion | 1 | |
| 1 or 2 slices fresh ginger root | ||
| Eggs | 2 | |
| Oil | 1 1/2 Tablespoon | |
Directions
1. Separately soak lily buds and cloud ear mushrooms.
2. Shred pork. Combine soy sauce and sugar; add to pork and toss.
3. Shred cloud ear mushrooms. Shred scallion stalk; cut its green leaves in 2 inch sections. Mince ginger root. Beat eggs lightly.
4. Heat oil. Add eggs and scramble quickly; remove while still moist.
5. Heat remaining oil. Add ginger root; stir fry a few times, then add pork and stir fry until it loses its pinkness.
6. Add salt, scallion, lily buds and cloud ear mushrooms. Stir fry 1 minute; then cook, covered, 1 to 2 minutes more over medium heat.
7. Return scrambled eggs to pan and stir in only to reheat.
2. Shred pork. Combine soy sauce and sugar; add to pork and toss.
3. Shred cloud ear mushrooms. Shred scallion stalk; cut its green leaves in 2 inch sections. Mince ginger root. Beat eggs lightly.
4. Heat oil. Add eggs and scramble quickly; remove while still moist.
5. Heat remaining oil. Add ginger root; stir fry a few times, then add pork and stir fry until it loses its pinkness.
6. Add salt, scallion, lily buds and cloud ear mushrooms. Stir fry 1 minute; then cook, covered, 1 to 2 minutes more over medium heat.
7. Return scrambled eggs to pan and stir in only to reheat.
Chef
