Deep-fried eggs and vegetables

Yield: 6 Servings

Measure Ingredient
4 Dried black mushrooms
1 cup Chinese cabbage stems
½ cup Bamboo shoots
¼ cup Water chestnuts
Oil for deep-frying
6 Eggs
½ Lettuce
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock
1 tablespoon Cornstarch
¼ cup Water
½ teaspoon Sugar
1 dash Pepper

1. Soak dried mushrooms.

2. Shred Chinese cabbage, bamboo shoots, water chestnuts and soaked mushrooms.

3. Heat oil in a small pan. Break one egg gently onto a flat plate, then slide into hot oil. Deep-fry until its edges begin to brown (2 to 3 minutes). Remove with a slotted spoon and drain on paper toweling. (Fry only one egg at a time.)

4. Cut lettuce into strips. Arrange on a serving platter with eggs on top.

5. Heat remaining oil. Add salt, then shredded vegetables, and stir-fry 2 minutes.

6. Add stock and heat quickly; then simmer, covered, 2 to 3 minutes.

7. Meanwhile blend cornstarch and cold water to a paste. Then add, along with sugar and pepper, and cook, stirring, to thicken. Pour over deep-fried eggs and serve at once. VARIATIONS: 1. For the Chinese cabbage, substitute asparagus, broccoli, celery or snow peas.

2. After Step 5, sprinkle the vegetables with a mixture of 1 tablespoon sherry, ½ teaspoon sugar and 1 teaspoon soy sauce. Stir-fry 1 minute more.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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