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Ingredientes
- 1/2 lb Bean sprouts
- 1/2 med Onion, yellow
- 1/4 lb Pork, chinese bbq
- 10 Tbsp. Oil, vegetable
- 1 can Bamboo shoot tips
- 1 x Scallions, finely minced
- 1 Tbsp. Sesame seeds
- 1/2 tsp Salt
- 1/2 tsp Sugar, granulated
- 6 lrg Large eggs
- 1 tsp Oyster sauce
- 1/2 tsp Soy sauce, light
- 2 c. Chicken broth
- 1/3 c. Mushrooms, sliced (optional)
- 1/2 tsp Salt
- 1/2 tsp Sugar, granulated
- 1 dsh Pepper, black
- 1 tsp Soy sauce, dark
- 3 Tbsp. Cornstarch
- 6 Tbsp. Water, cool
Direcciones
- Wash and drain bean sprouts. Cut onion into thin slices. Cut pork into thin strips, julienne style.
- Heat wok, adding 1 Tbsp. oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 min with 1/2 tsp. salt and 1/2 tsp. sugar. (Don't overcook.) Let cold before using.
- In a separate bowl beat the Large eggs, add in oyster sauce and soy sauce; mix well.
- Add in the stir-fried ingredients and mix thoroughly.
- Heat wok, add in 1 Tbsp. oil and drop 1/2 C. of the mix in the wok.
- Fry about 2 min on each side. Place on serving dish and set aside.
- Repeat procedure with remaining oil and mix.
- Pour gravy, over patties and garnish with the minced green onion and toasted sesame seeds.
- Toast sesame seeds in a dry frying pan, without oil for 3 min.
- GRAVY: Bring broth to a boil. Add in mushrooms, salt, sugar, pepper and dark soy sauce.
- Prepare thickening made with the cornstarch and cool water; add in the seasoned broth and cook for 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 10 servings | |
| Calories 208 | |
| Calories from Fat 157 | 75% |
| Total Fat 17.73g | 22% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.35g | |
| Cholesterol 130mg | 43% |
| Sodium 417mg | 17% |
| Potassium 216mg | 6% |
| Total Carbs 5.67g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.13g | 1% |
| Protein 7.4g | 12% |
