Egg dressing

Yield: 4 Servings

Measure Ingredient
1 Egg
1 slice Fresh ginger root
1 Clove garlic
4 tablespoons Peanut oil
1 tablespoon Soy sauce
1 tablespoon Catsup
½ teaspoon Sugar
½ teaspoon Salt
1 dash Pepper

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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