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