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Receta Baby Egg Rolls

Name: Baby Egg Rolls
Ingredients: 2 Tbsp. Extra virgin olive oil; 1 x Inch grated fresh ginger; 1 x Clove garlic, minced; 1 x Eight oz pork chop; 2 x Scallions, slice; 1 x Carrot, sliced; 1 sm Red pepper, sliced; 1 c. Napa cabbage, sliced; 1/4 c. Chicken broth; 2 Tbsp. Reduced-sodium soy sauce; 1 Tbsp. Sugar; 4 ounce Hard tofu; 10 x Egg roll wrappers, each cut in half diagonally, or possibly 20 wonton wrappers

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Ingredientes

2 Tbsp. Extra virgin olive oil
1 x Inch grated fresh ginger
1 x Clove garlic, minced
1 x Eight oz pork chop
2 x Scallions, slice
1 x Carrot, sliced
1 sm Red pepper, sliced
1 c. Napa cabbage, sliced
1/4 c. Chicken broth
2 Tbsp. Reduced-sodium soy sauce
1 Tbsp. Sugar
4 ounce Hard tofu
10 x Egg roll wrappers, each cut in half diagonally, or possibly 20 wonton wrappers

Direcciones

In a wok or possibly skillet, saute/fry the scallions and ginger in 2 Tbsp. of oil over low heat, stirring occasionally. Add in sliced pork, cook two min.
Add in scallions, carrots, and red pepper and stir fry over high heat for 2 min. Add in the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 min, stirring occasionally, till the vegetables are soft. Add in tofu. Cold for at least 15 min.
Fill and roll the egg roll wrappers, using 1 Tbsp. of filling for each roll. Pour the remaining 2 Tbsp. of vegetable oil into a skillet and saute/fry the egg rolls over medium-high heat till golden on all sides, using tongs to turn them. Serve when cold sufficient to eat.