Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| 1 slice | Fresh ginger root |
| 1 \N | 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, .