| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus |
| 1 |
|
Egg |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1 |
c |
Stock |
| 2 |
tb |
Oil |
| 1 |
tb |
Sherry |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Trim off tough asparagus ends; set tips aside. Cut stalks in 1-inch
lengths and parboil. Beat egg lightly.
2. Combine cornstarch, salt and stock in a saucepan and bring to a boil,
stirring.
3. Slowly stir in some heated stock with beaten egg. Then add egg mixture
to pan and cook, stirring, over medium heat until stock thickens. Keep
warm.
4. Heat oil in another pan. Add asparagus stalks and tips; stir-fry until
tender but still crisp (about 3 minutes). Stir in sherry and remaining
salt.
5. Transfer asparagus to a serving platter. Pour the warm egg sauce over
and serve at once. VARIATION: For the whole egg, substitute 2 egg whites.
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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