| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ethnic, Cheese/eggs |
10 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Red pepper flakes |
| 2 |
|
Scallions (green & white parts), finely chopped |
| 1 |
ts |
Minced fresh ginger |
| 1/2 |
ts |
Sugar |
| 4 |
ts |
Rice vinegar |
| 1/2 |
c |
Hot water |
| 4 |
ts |
Light soy sauce |
| 2 |
ts |
Oriental sesame oil ——————– |
| 8 |
lg |
Eggs, hard-cooked |
| 8 |
ts |
Cornstarch |
|
|
Oil for frying |
INSTRUCTIONS
SAUCE
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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