| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1 | c | Chinese cabbage stems |
| 1/2 | c | Bamboo shoots |
| 1/4 | c | Water chestnuts |
| Oil for deep-frying | ||
| 6 | Eggs | |
| 1/2 | Lettuce | |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 1/2 | ts | Sugar |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Shred Chinese cabbage, bamboo shoots, water chestnuts and soaked mushrooms. 3. Heat oil in a small pan. Break one egg gently onto a flat plate, then slide into hot oil. Deep-fry until its edges begin to brown (2 to 3 minutes). Remove with a slotted spoon and drain on paper toweling. (Fry only one egg at a time.) 4. Cut lettuce into strips. Arrange on a serving platter with eggs on top. 5. Heat remaining oil. Add salt, then shredded vegetables, and stir-fry 2 minutes. 6. Add stock and heat quickly; then simmer, covered, 2 to 3 minutes. 7. Meanwhile blend cornstarch and cold water to a paste. Then add, along with sugar and pepper, and cook, stirring, to thicken. Pour over deep-fried eggs and serve at once. VARIATIONS: 1. For the Chinese cabbage, substitute asparagus, broccoli, celery or snow peas. 2. After Step 5, sprinkle the vegetables with a mixture of 1 tablespoon sherry, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry 1 minute more. 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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