| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Dressing |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
sl |
Fresh ginger root |
| 1 |
|
Clove garlic |
| 4 |
tb |
Peanut oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Catsup |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Hardboil egg. Cool under cold running water; then shell. Mince egg and
ginger root.
2. Cut garlic clove in two. Rub a bowl with its cut surfaces; then discard
garlic.
3. In the bowl combine minced egg and ginger root with remaining
ingredients, blending well. Use with cold vegetables.
NOTE: This dressing may be made in quantity, put up in a jar and
refrigerated. It will keep for weeks.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”