| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Ethnic |
10 |
Servings |
INGREDIENTS
| 1/4 |
t |
Red pepper flakes |
| 2 |
|
Scallions, green & white |
|
|
parts finely chopped |
| 1 |
t |
Minced fresh ginger |
| 1/2 |
t |
Sugar |
| 4 |
t |
Rice vinegar |
| 1/2 |
c |
Hot water |
| 4 |
t |
Light soy sauce |
| 2 |
t |
Oriental sesame oil |
| 8 |
|
Eggs, hard-cooked |
| 8 |
t |
Cornstarch |
|
|
Oil for frying |
INSTRUCTIONS
Mix together the ingredients for the sauce; set aside. Peel the eggs;
slice into 1/4 inch slices. Coat with cornstarch. Heat a thin layer
of oil in a frying pan. Fry egg slices on both sides until golden.
Arrange cooked slices on a serving platter. Add sauce ingredients to
the oil in the pan and heat. Pour over eggs; serve immediately.
Yield: 10 - 12 servings. Typed in MMFormat by cjhartlin@msn.com
Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8
by cjhartlin@email.msn.com on Feb 22, 1999
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