| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Vegetables, Meats |
|
Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 2 |
c |
Bean sprouts, bite sz pces |
| 1/4 |
|
Sm. white onion, chopped |
| 1 |
|
Green onion, chopped |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Vegetable oil |
|
|
Gravy |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Flour |
| 1 |
c |
Chicken broth |
| 1 |
tb |
Oyster sauce |
| 1 |
ts |
Dry sherry |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy
skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture
into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook
until the underside is brown, turn over, add the remaining 2 T oil, and
continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the
top of each patty with an "X" and arrange on serving platter. Pour gravy
over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet
and cook over medium heat to make a roux. Gradually stir in broth along
with remaining gravy ingredients, cooking until a gravy consistency is
reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it.
From Chef Chu's Distinctive Cuisine of China, Harper & Row.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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