Deep-fried Eggs And Vegetables
| 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 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
| 1 | T | Cornstarch |
| 1/4 | c | Water |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
INSTRUCTIONS
Soak dried mushrooms. Shred Chinese cabbage, bamboo shoots, water chestnuts and soaked mushrooms. 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.) Cut lettuce into strips. Arrange on a serving platter with eggs on top. Heat remaining oil. Add salt, then shredded vegetables, and stir-fry 2 minutes. Add stock and heat quickly; then simmer, covered, 2 to 3 minutes. 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: For the Chinese cabbage, substitute asparagus, broccoli, celery or snow peas. 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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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 186.6mg
Sodium: 372.2mg
Potassium: 220.6mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.5g
Protein: 7.5g