EGGS WITH STIR-FRIED SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the mushrooms in hot water 30 minutes. Drain, and thinly slice.
- Finely shred 4 oz / 115 grams or ¼ pound of the cabbage. Arrange a bed of the remaining leaves on each of four dinner plates.
- Cut the celery sticks into diagonal slices from top to bottom. Thinly slice the bamboo shoots.
- Put the arrowroot in a bowl, and mix in the tamari or shoyu sauce, rice wine or sherry and stock.
- Heat the 2 tablespoons oil in a wok or large frying pan. Put in the garlic mushrooms, Chinese cabbage and bamboo shoots. Stir-fry 3 minutes.
- Give the arrowroot mixture a stir, and pour it into the pan. Cook, stirring, a further 3 minutes so vegetables are in a small amount of thick sauce. Take the pan from the heat, but keep the vegetables warm.
- In a small wok or saucepan, heat about 1 inch / 2.5 cm of oil over high heat. Drop in the eggs one at a time, and cook until set.
- Lift out the eggs with a perforated spoon, letting them drain as much as possible. Put them directly on to the waiting beds of Chinese cabbage.
- When all the eggs are done, spoon the stir-fried vegetables over the top.
INGREDIENTS
- 3 dried Chinese mushrooms
- 1 Chinese cabbage
- 4 celery sticks
- 140 grams drained, tinned bamboo shoots
- 2 teaspoons arrowroot
- 1 tablespoon tamari or shoyu sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 140 ml vegetable stock
- 2 tablespoons Cooking oil
- 1 garlic clove, crushed
- 8 eggs
- Cooking oil for frying
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Posted Tuesday, February 7, 2023 at 1:36:44 PM