| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Chinese |
Cereals/gra, Chinese dis, Vegetables, Cookbook |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Light soy sauce |
| 3 |
tb |
Rice wine or; or dry sherry |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Peanut oil |
| 2 |
|
Eggs; lightly beaten |
| 1 |
|
Carrot; in 1/2" cubes |
| 1 |
|
Red bell pepper; in 1/2" cubes |
| 1/2 |
c |
Frozen peas |
| 4 |
c |
Cold cooked rice |
INSTRUCTIONS
Combine the ingredients for the sauce in a small bowl. Mix to blend well
and set aside.
Place a small skillet over medium heat. When it begins to smoke, add 2
tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs
are firm but moist. Transfer the eggs from the skillet to a small bowl and
break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot and
boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
Place a wok over medium-high heat. When it begins to smoke, add the
remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the
carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice
and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated
through, about 5 minutes, stirring frequently. Serve hot.
MC_Busted by Badams; found at <http://members.aol.com/meadowscd/recipes/>;
Posted Lu 3/98.
Recipe by: Joanne Hush, Classic Chinese Cooking
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 06,
1998
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