| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Appetizer | 6 | Servings |
INGREDIENTS
| 3 | Preserved eggs | |
| 1 | c | Smoked ham |
| 1 | Bunch watercress | |
| 3 | Heads endive | |
| 1 | Clove garlic | |
| 1/2 | ts | Powdered mustard |
| 1 | tb | Soy sauce |
| 3 | tb | Peanut oil |
INSTRUCTIONS
1. Clean and shell preservcd eggs (see "HOW-TO SECTION"). 2. Cut eggs in 1/4-inch slices. Cut ham in strips. Remove tough stems from water cress. Cut endive in 1-1/2 inch sections. 3. Mince garlic clove, then combine with mustard, vinegar, soy sauce and oil. Pour over endive and toss. 4. Transfer to a serving platter and arrange decoratively with other ingredients. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Exercise daily — walk with the Lord.”