Side Pannel
Deep-Fried Eggs and Vegetables
Deep-Fried Eggs and Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Eggs
Ingredients List
- 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
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.
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.
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