Preparation:
* Note 1: Additional meats, all optional: Add any or all of these in any amount you wish: Chinese sweet pork sausage, sliced; cooked chicken; cooked shrimp; ham, cut julienne.
* Note 2: Soak the mushrooms for at least 2 hours, drain and slice thin.
Marinate the pork for 15 minutes. Heat a wok and add 1/2 tablespoon of the peanut oil. Chow (stir-fry) the pork until done to your taste, then add the remaining cooked meats. Chow all for a few minutes and remove to a large serving bowl.
Heat the wok again and add another 1/2 tablespoon of peanut oil. Pour the beaten eggs into the wok and tilt the wok in circles over the heat, causing a thin egg pancake to form in the wok. Using the metal wok paddle cut the pancake into pieces and chow for just a moment. Remove to the serving bowl.
Add a tablespoon of the peanut oil and chow the cooked cold rice, until hot. Remove to the serving bowl.
Add the last tablespoon of the peanut oil and chow the garlic. Add all the vegetables, except the bean sprouts, in the order given, chowing the celery and onions a moment before you add the remaining items.
Add the mixed sauce ingredients and chow until all is hot.
Return the ingredients in the serving bowl to the wok and chow until very hot. Stir in the bean sprouts, test for salt. This recipe serves 6 as part of a Chinese meal.
Comments: In Hong Kong, even at a formal meal, the last course is very often a wonderful fried rice. The Chinese must be sure you are absolutely stuffed before you leave the table. If by chance you should still have the least bit of room left in your tummy you are to fill it with fried rice. |
