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Deep-Fried Eggs and Vegetables



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Deep-Fried Eggs and Vegetables

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry 1 minute
more.

Ingredients:

4 Dried black mushrooms
1 c Chinese cabbage stems
1/2 c Bamboo shoots
1/4 c Water chestnuts
Oil for deep-frying
6 Eggs
1/2 Lettuce
2 tb Oil
1/2 ts Salt
1/2 c Stock
1 tb Cornstarch
1/4 c Water
1/2 ts Sugar
1 ds Pepper

Serves:

6 Servings
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