| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Entrees, Japanese, Usenet |
3 |
Servings |
INGREDIENTS
| 6 |
oz |
Tofu (2 squares) |
| 2 |
|
Carrots, shredded |
| 2 |
|
Green onions, chopped fine |
| 1/2 |
c |
Parsley, chopped fine |
| 2 |
|
Eggs |
| 8 |
oz |
Shrimp, crab, or crab blend (or less) |
| 2 |
tb |
Oil (for frying) |
| 3 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Heat the oil and saute all the vegetables until tender (3-4 minutes). Mash
the tofu with a fork.
Add the shrimp or crab, tofu, soy sauce and sugar to vegetables. Mix well.
Cook until everything is heated. Beat the eggs and pour over mixture. Cook
until eggs are done. Serve in a bowl over rice.
NOTES:
* A Japanese tofu recipe with meat -- This recipe is originally from
Japanese Country Cookbook by Russ Rudzinski. This is our version of the
recipe. The grated carrots give it a very nice flavor. Yield: serves 3-4.
* This recipe can be made with beef, chicken, or pork instead of shrimp or
crab.
: Difficulty: easy.
: Time: 10 minutes.
: Precision: no need to measure.
: Aviva Garrett
: Excelan, Inc., San Jose
: ucbvax!mtxinu!excelan!aviva
: Aviva Garrett
: Excelan, Inc., San Jose, CA
: ucbvax!mtxinu!excelan!aviva
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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