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Pork and Shrimp Egg Foo Yung

1 c Lean pork
1/2 lb Shrimp
1 c Chinese cabbage stems
1/2 c Onion
2 tb Oil
6 Eggs
3/4 ts Salt

Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion.

Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).

Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool.

Beat eggs. Stir in salt and stir-fried ingredients.

Either pan-fry or deep fry as in the "Basic Egg Foo Yungs".

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