Preserved Eggs With Ham And Vegetables
| 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 | t | Powdered mustard |
| 1 | T | Soy sauce |
| 3 | T | Peanut oil |
INSTRUCTIONS
Clean and shell preservcd eggs (see "HOW-TO SECTION"). 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. Mince garlic clove, then combine with mustard, vinegar, soy sauce and oil. Pour over endive and toss. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 95.9mg
Potassium: 21.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g