• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Deep-Fried Eggs and Vegetables

  • Recipe Submitted by on

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


1. Soak dried mushrooms.

2. Shred Chinese cabbage, bamboo shoots, water chestnuts and soaked

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

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

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

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