| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Eggs | 4 | Servings |
INGREDIENTS
| See instructions for various | ||
| combinations | ||
| 1 | cup water chestnuts. |
INSTRUCTIONS
With chicken #1: Add to the beaten eggs 1 cup cooked white meat chicken, 1/2 cup onions; 1/2 cup celery, blanched; and 1/2 cup canned mushrooms. With chicken #2: Add to the beaten eggs 1/2 cup cooked white meat chicken, 1/2 cup ham, 1/2 cup green peppers, 1/2 cup bamboo shoots and NOTE: For either of the vegetable combinations above, you may substitute 1 cup bean sprouts, blanched (or 1 cup string beans, shredded and parboiled), and 1/2 cup tomatoes, peeled. 3. With clams: See chicken. Substitute 1 cup raw clams. 4. With crabs: Add to the beaten eggs 1 cup crabmeat, 1 cup bean sprouts, blanched, 1/4 cup scallions and 1 teaspoon fresh ginger root, minced. (For the vegetables, you may substitute bamboo shoots, or canned mushrooms, and green peas.) 5. With ham: Add to the beaten eggs 1/4 cup smoked ham, 1/2 cup canned mushrooms and 2 teaspoons soy sauce. 6. With oysters: See chicken. Substitute 1 cup raw oysters. 7. With pork: Add to the beaten eggs 1/2 to 1 cup cooked pork, 1/2 cup onions, 1/2 cup green pepper and 1/2 cup canned mushrooms. (For the vegetables, you may substitute 1 cup bean sprouts, blanched; and 2 scallions, or else 1 cup onions.) 8. With shrimp: Add to the beaten eggs 1 cup cooked shrimp, 1/2 cup canned mushrooms and 1/4 cup water chestnuts. (For the vegetables, you may substitute 1 cup bean sprouts, blanched; or 1 cup onions.) 9. With turkey: See chicken. Substitute 1 cup cooked turkey. 10. With vegetables: Add to the beaten eggs 1 cup bean sprouts, blanched; 1/2 cup onion; 1/2 cup celery, blanched; and 1/2 cup canned mushrooms. (For the vegetables, you may substitute any of the following in any combination: asparagus, broccoli and peas, parboiled; celery, blanched; tomatoes, peeled; and canned mushrooms. Fresh mushrooms may be used, but only if shredded. You may also add 1/2 cup almond meats, blanched, toasted and minced.) 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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