barbo
Junior Member
Posts: 56
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Post by barbo on Jun 10, 2011 18:53:01 GMT -8
Pork Fu Yung Gravy: 1 c. chicken broth 1 tbs. cornstarch (I use Xanthan Gum) Tamari Sauce Sriracha Sauce (Vietnamese hot sauce) White Pepper 1 tsp. sesame oil My comments are that I made up this sauce to taste. Just make it and heat it up in a small pan. If it's too thick add more chicken broth. Taste and make it your own. You can't lose. 1/2 lb. boneless pork tenderloin Minced in the food processor 2 tsp peanut oil, 1 tsp.sesame oil 5 green onions thinly sliced (2 tbs. for topping) 1 c. thinly sliced mushrooms or more 2 c. fresh bean sprouts ¼ tsp. salt, ¼ tsp. white pepper 2 eggs, plus 2 egg whites
Mix eggs and whites, pepper, salt,oil, set aside. Fry pork in 1 tsp. oil for about 4 min., set aside. Add tsp. oil and 1 tsp. sesame oil, fry mushrooms onions, sprouts about 4-5 min.Add pork, flatten with spatula, add eggs. Cover & cook until eggs are set 3 min. Cut into wedges, top with gravy and sprinkle with green onions. ENJOY!
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