CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Chinese |
Chinese, Rice |
4 |
Servings |
INGREDIENTS
2 |
T |
Cooking oil |
1 |
t |
Minced ginger |
2 |
t |
Minced garlic |
2 |
|
Green onions, chopped |
1/2 |
c |
Chopped onion |
1/2 |
c |
Diced celery |
1/2 |
c |
Frozen peas and carrots |
|
|
Thawed |
1/2 |
c |
Small cooked shrimp |
1/4 |
c |
Diced cooked ham |
4 |
c |
Cooked wild rice |
2 |
T |
Oyster sauce |
2 |
t |
Sesame oil |
|
pn |
White pepper |
1/4 |
c |
Chicken broth |
1 |
|
Egg |
2 |
t |
Cooking oil |
INSTRUCTIONS
GOLDEN EGG THREADS: To make golden egg threads, heat a small nonstick
frying pan over medium heat until hot. Add 2 teaspoons cooking oil
and 1 lightly beaten egg; tip the pan to spread the egg thinly over
the bottom of the pan Cook the egg until barely set; turn once and
cook the other side about 30 seconds. Remove and let cool. Cut into
thin shreds. Heat a wok over medium high heat until hot. Add the
cooking oil, ginger, and garlic and stir fry for 10 seconds. Add the
green onions, onion, celery, peas and carrots, shrimp, and ham and
stir fry for 2 minutes Reduce the heat to medium low. Add the wild
rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper
ant the chicken broth; Toss to mix well. Source: The Well Seasoned
Wok Typed by Dale/Gail Shipp From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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