| 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.
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