| 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.
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