Vegetables With An Egg Hat
|Lean pork||1⁄3 Pound|
|Sesame oil||1 Teaspoon|
|Bean noodles||2 Ounce|
|Hot water||2 Cup (32 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Tablespoon|
|Bean sprouts||1⁄2 Pound|
|Garlic||1 Clove (5 gm), crushed|
|Spinach||1⁄2 Pound, chopped|
|Frozen french cut green beans/Shredded asparagus||4 Ounce|
|Green onions||3 , shredded|
|Duck sauce||3 Tablespoon|
Slice pork into thin strips with a cleaver.
Cut strips into 2" x 1/4" shreds.
Combine marinade ingredients.
Add pork shreds; mix well.
Let stand 15 minutes.
Soak bean noodles in 2 cups hot water 5 minutes.
Drain and chop into 2-inch lengths.
Prepare Mandarin Pancakes; keep warm.
Heat 3 tablespoons oil in a wok over medium heat 30 seconds.
Add soy sauce, 1 teaspoon salt and chopped bean noodles.
Stir-fry 1 minute.
Turn heat up to high, add bean sprouts and stir-fry 10 seconds.
Place bean sprouts and bean noodles on a platter.
Heat 3 tablespoons oil in wok over high heat 30 seconds.
Stir-fry garlic until golden, 30 seconds.
Add spinach and 1/2 teaspoon salt; stir-fry 10 seconds.
Place spinach on platter.
Heat 1/4 cup oil in wok over medium heat.
Stir-fry marinated pork 1 minute or until browned.
Add green beans or asparagus and 1/2 teaspoon salt.
Stir-fry 30 seconds.
Place on platter.
Beat eggs slightly.
Heat 2 tablespoons oil in wok over medium heat.
Add eggs, tilting wok so eggs cover entire bottom; do not stir.
When eggs are almost set, turn with a spatula and cook other side.
Both sides should be golden.
Toss bean noodles and vegetables on platter to mix.
Cover with cooked eggs.
To eat: Spread Duck Sauce over pancake.
Place green onion shreds in center.
Separate some egg and 2 or 3 tablespoons vegetables from mixture on platter.
Place on pancake; roll up and fold ends over.