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Stir-Fried Pork and String Beans

1/2 lb Lean pork
1 lb String beans
2 sl Fresh ginger root
1 tb Cornstarch
3 tb Water
2 tb Oil
1/2 ts Salt
1/2 c Stock
2 Eggs
2 tb Water


Mince or grind pork. Dice string beans, then parboil. Mince ginger root. Blend cornstarch and cold water to a paste.

Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork and stir-fry until lightly browned.

Add string beans; stir-fry 1/2 minute to coat with oil. Then stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat.

Beat eggs with remaining water and stir into pan. When eggs begin to set, stir in cornstarch paste to thicken. Serve at once.




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