Free Recipe Deep-Fried Eggs and Vegetables
Recipe Type: Free Egg Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Deep-Fried Eggs and Vegetables Recipe
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
Deep-Fried Eggs and Vegetables Preparation
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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
How Do You Cook Deep-Fried Eggs and Vegetables?
If you know another way to cook Deep-Fried Eggs and Vegetables please make a comment in the form below to help other free recipe users make the best of this free recipie.