| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Eggs, June 1996 i |
8 |
Servings |
INGREDIENTS
| 20 |
|
Whole fresh water chestnuts |
|
|
Or 2 8-oz cans |
| 12 |
|
Eggs |
| 1 1/2 |
t |
Salt |
| 3 |
T |
Olive oil |
| 3 |
|
Whole scallions, trim |
|
|
Peel, cut 1/4" |
INSTRUCTIONS
Use a knife to peel dark skin off fresh water chestnuts. If using
canned water chestnuts, rinse and drain. Slice into rounds. Place
water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1
to 2 minutes. Place a wok on its stand over high heat for 1 minute.
Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg
mixture. Gently move eggs in wok with a spatula, lifting sections of
eggs onto sides of wok, until puffed slightly and lightly browned, 2
to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges,
and serve. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996
08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By :
Martha Stewart Living, June 1996
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