| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
|
(1-1.5 pound) fish |
| 1 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 3 |
|
Eggs |
| 2 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Have whole fish cleaned and scaled. Steam 20 minutes (see "Basic Steamed
Fish"). Let cool slightly; remove bones and flake meat coarsely.
2. Mince ginger root and scallion. Beat eggs.
3. Heat oil until smoking. Add fish flakes and stir-fry to coat with oil.
Then quickly stir in ginger, scallion, soy sauce and salt.
4. Add eggs and cook over medium-high heat as in "Basic Stirred Eggs". When
eggs just begin to set, add water and continue stirring until eggs are
cooked through, but still moist. Serve at once.
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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