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Categories:
bean sprouts shrimp pork celery mushrooms soy sauce mirin rice wine salt sugar cornstarch water vegetable oil egg
Viewed: 43 - Published at: 6 years agoIngredients
- 8 ounces bean sprouts
- 8 ounces shrimp
- 8 ounces pork
- 4 cups celery (finely diced)
- 3 large mushrooms (diced)
- 1 tablespoon soy sauce
- 1 tablespoon mirin rice wine
- 2 teaspoons salt
- 12 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 1 egg (beaten)
Method
- Dice meat and/or shrimp.
- Heat 1 tbs vegetable oil over high in a skillet.
- Stir fry pork 2 minutes or until not reddish.
- Add soy sauce, rice wine, sugar, shrimp mushrooms.
- Stir fry another minute.
- Remove from pan and set aside in a bowl.
- Heat 2 tbs vegetable oil in pan.
- Add celery and stir fry for 5 minutes.
- Add salt and bean sprouts and mix.
- Add pork/shrimp mixture.
- Stir together and cook over medium heat until liquid boils.
- There should be 2-3 tbs liquid remaining.
- If more, remove some.
- Combine corn starch with 2 tbs of water or broth.
- Add to meat/veggies.
- Stir and cook until liquid thickens and glazes ingredients.
- Fill egg roll wrappers with filling (about 1-2 tbs per wrapper).
- Fold and seal with beaten egg.
- Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.
