| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Ham |
| 2 |
|
Celery stalks |
| 1 |
sm |
Onion |
| 2 |
tb |
Oil |
| 1 |
c |
Stock |
| 1 |
ts |
Cornstarch |
| 1/4 |
c |
Water |
| 1 |
|
Egg |
INSTRUCTIONS
1. Chop ham coarsely. Dice celery and onion.
2. Heat oil. Add celery, onion and ham; stir-fry 2 minutes.
3. Add stock and heat quickly. Then cook, covered, 3 minutes over medium
heat.
4. Meanwhile blend cornstarch and cold water to a paste; then beat egg
lightly and blend in.
5. Stir cornstarch paste into stock to thicken. Pour sauce over noodles
and serve.
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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