|Dried mushrooms||2 Medium|
|Boneless lean pork||1⁄4 Pound, finely chopped or ground|
|Soy sauce||1 Teaspoon|
|Dry sherry||1 1⁄2 Teaspoon|
|Fresh minced ginger||1⁄4 Teaspoon|
|Salad oil||3 Tablespoon|
|Chinese cabbage||1 , stir fried|
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
Mix together mushrooms, pork, sugar, soy, sherry, the 1/4 teaspoon salt, and ginger.
Beat eggs with the other 1/4 tea spoon salt.
Heat a wide frying pan over medium heat.
When pan is hot, add 2 tablespoons of the oil.
When oil is hot, ladle 2 tablespoons of beaten egg into pan in a circular motion so it forms a 3-inch circle.
Place 2 tea spoons pork filling in center of egg When egg sets on the bottom but is still liquid on top, fold circle in half with a spatula and turn over; press crescent together gently to seal.
Push to side of pan and make a second circle.
Continue cooking and turning first crescent for about 4 minutes or until filling is no longer pink (cut to test).
Remove to a warm platter and keep hot.
Repeat, adding more oil as needed, until all crescents have been cooked.
Serve as appetizers or arrange on a bed of stir-fried Chinese cabbage and serve as a main dish.
Serving size: Complete recipe
Calories 987 Calories from Fat 647
% Daily Value*
Total Fat 73 g112%
Saturated Fat 10.6 g53.2%
Trans Fat 0.8 g
Cholesterol 923 mg307.7%
Sodium 1705.3 mg71.1%
Total Carbohydrates 29 g9.7%
Dietary Fiber 9.3 g37.2%
Sugars 14.2 g
Protein 62 g124%
Vitamin A 770.3% Vitamin C 632.2%
Calcium 99.7% Iron 65.3%
*Based on a 2000 Calorie diet