|1 slice||Fresh ginger root|
|4 tablespoons||Peanut oil|
|1 tablespoon||Soy sauce|
1. Hardboil egg. Cool under cold running water; then shell. Mince egg and ginger root.
2. Cut garlic clove in two. Rub a bowl with its cut surfaces; then discard garlic.
3. In the bowl combine minced egg and ginger root with remaining ingredients, blending well. Use with cold vegetables.
NOTE: This dressing may be made in quantity, put up in a jar and refrigerated. It will keep for weeks.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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