| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Eggs |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried shark's fin |
| 6 |
|
Eggs |
| 1/4 |
c |
Smoked ham |
| 1/2 |
c |
Bamboo shoots |
| 2 |
tb |
Oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Soak and process shark's fin (see "Soaking Information").
2. Beat eggs. Sliver smoked ham and bamboo shoots.
3. Heat oil. Add salt, then bamboo shoots; stir-fry 1 minute.
4. Add shark's fin; stir-fry gently to heat through. Then add ham and
stir-fry to heat.
5. Add eggs and cook as in "Basic Omelet". VARIATION: Omit the ham and
bamboo shoots. Add soaked shark's fin to the beaten eggs, along with 1
tablespoon sherry, 1 teaspoon ginger juice, 1/2 teaspoon salt and 1/2
teaspoon sugar. Cook as in "Basic Omelet" or scramble until nearly set.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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