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Filling For Egg Pouch Omelets

1/4 -(up to) 1/2 lb Pork
1 Scallion stalk
2 tb Oil
1/4 ts Salt
1/4 ts Sugar
2 ts Soy sauce

Mince or grind pork. Cut scallion stalk in 1/2-inch sections.

Heat oil. Add scallion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (about 1 minute).

Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more. Remove from pan; then drain, and let cool. VARIATIONS:

For the pork, substitute beef, ham, shrimp, or fish fillet.

In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.)

In step 2, add with the scallions 1 or 2 slices fresh ginger root, minced.

After step 2, add either 1/4 cup celery, minced; or 1/4 pound fresh mushrooms, shredded. Then stir-fry 1 minute more.

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