Deep Fried Eggs And Vegetables Recipe
This Deep Fried Eggs And Vegetables is one real egg treat. This Deep Fried Eggs And Vegetables is just the perfect little egg recipe you are looking for. A hit grab!
Ingredients
4 dried black mushrooms
1 cup Chinese cabbage stems
1/2 cup bamboo shoots
1/4 cup water chestnuts
Oil for deep frying
6 eggs
1/2 head lettuce
2 tablespoons oil
1/2 teaspoon salt
1/2 cup stock
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon sugar
Dash of 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.
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.
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