Pork & Oyster Egg Roll Filling
Yield
4 servingsPrep
25 minCook
5 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | pound |
ground pork
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | pints |
oysters
shucked, liquid resrved |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 8 | each |
mushrooms
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | tablespoon |
pineapple, canned, crushed
|
|
| ½ | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.2 | g |
ground pork
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 946 | ml |
oysters
shucked, liquid resrved |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
sherry
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 8 | each |
mushrooms
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 15 | ml |
pineapple, canned, crushed
|
|
| 2.5 | ml |
sesame oil
|
|
Directions
In food processor combine pork, soy, scallions oysters, and lemon.
Heat vegtablbe oil in wok or frying pan.
Add pork mixture, onions, mushrooms, pepper, red pepper.
Stir fry 1 to 2 min, add pineapple and reserved liquid.
Continue cooking 1 min.
Drizzle on sesame oil.
Cool and make egg rolls.
