| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Chinese |
Chinese, Rice, Vegetables |
6 |
servings |
INGREDIENTS
| 1 |
|
Recipe congee |
| 1/2 |
lb |
Spinach |
| 1 |
|
Egg |
| 1 |
tb |
Ginger; finely shredded |
| 1 |
|
Scallion; thinly sliced |
| 1 |
md |
Tomato; coarsely chopped |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Prepare congee following the basic recipe. Meanwhile, wash the
spinach, trim any tough stems, and pat dry. Lightly beat the egg.
When the congee is cooked, stir in the egg, ginger, scallion,
spinach, and tomato.
Cook just until the spinach is wilted and the tomato is heated
through, about 3 minutes. Season to taste with salt and pepper. Serve
immediately.
http://www.barronspecialties.com/recipes.htm
MC formatted by Barb at PK using Buster & SNT on 6/14/98
Recipe by: Joanne Hush, Classic Chinese Cooking, pg 155
By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Your pain touches God’s heart”