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“Harumi’s Japanese Cooking” By Harumi Kurihara Published by The Berkeley Publishing Group Pan-Fried Noodles With Pork and Bok Choy 2 inches fresh ginger, peeled 2 to 3 bok choy 4 ounces pork (most cuts will do) Salt and pepper 1-1/2 cups hot water 1 teaspoon Chinese soup paste or a mix of chicken and beef stock 1 tablespoon soy sauce 1 tablespoon shokoshu (Chinese rice wine that has a stronger flavor than sake) 1 teaspoon oyster sauce 2 tablespoons sunflower or vegetable oil 5 to 6 ounces...
Preheat oven to 300 degrees and prepare a large and deep ovenproof frying pan with nonstick cooking spray. Heat pan over medium heat until hot. Beat eggs and combine with milk. Pour into pan, and as eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking — pulling, lifting, and folding eggs — until thickened but not completely done. Do not stir constantly.
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