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Steamed Vegetable Custard

Veggie.Lover's picture
  Chinese edible pods/1/4 cup fresh / frozen shelled peas, thawed 8
  Carrot 1 Medium, thinly sliced
  Thinly sliced mushrooms 1⁄2 Cup (8 tbs)
  Root vegetable stock 2 Cup (32 tbs)
  Eggs 6
  Soy sauce 2 Teaspoon
  Sherry 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Sesame oil/Salad oil 1 Tablespoon
  Spinach leaves/12 small watercress sprigs 3 , shredded
  Thin ginger slices/3 paper thin lemon slices 6 , halved

Bring 3 inches of water to a boil in a 2 quart pan over high heat; add edible pod peas and cook just until water again comes to a boil.
With a slotted spoon, remove peas; cut crosswise into 1/4 inch wide strips. (If using fresh or frozen shelled peas, no precooking is necessary.)
Add carrot to cooking liquid and bring to a boil; continue boiling until tender crisp.
Remove with a slotted spoon; discard cooking liquid.
In a small bowl, combine sliced pea pods, carrot, and mushrooms; set aside.
In pan, bring Root Vegetable Stock to steaming over high heat; remove from heat.
In a large bowl, beat eggs with soy, sherry, sugar, and salt until blended.
Slowly pour in stock, beating.
Oil six 8 ounce cups.
Distribute vegetable mixture and spinach evenly among cups; pour in egg mixture and stir gently with a fork.
Place a slice of ginger in center of each.
Cover loosely with wax paper or foil and place on a rack over 1/2 inch of hot water in an electric frying pan with domed lid or in a covered roasting pan.
Bring water to a boil over high heat, then adjust heat to keep it boiling gently.
Cover pan and cook until custards are just softly set .
To test doneness, insert a metal spoon about 1/2 inch into center of custard; if set, custard will break and a little clear liquid may flow into the depression.
Serve hot.

Recipe Summary

Side Dish

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Steamed Vegetable Custard Recipe