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Shrimp and Pork Filling


2 tablespoons oil
3 cups finely chopped celery
1/2 cup finely chopped mushrooms
1/2 lb raw shrimp, cleaned, deveined and finely chopped
1 cup finely chopped bean sprouts
1 cup finely chopped lean cooked pork
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water.

Heat oil in a wok. Add celery and mushrooms, stir-fry about 1 minute. Add the shrimp and continue to stir-fry until shrimp are firm and pink. Add bean sprouts and pork. Stir to blend. Stir in soy sauce, sherry, salt, sugar and dissolved cornstarch. Remove from heat and cool before using.

Makes filling for 18 to 20 egg rolls.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.