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Deep Fried Eggs And Vegetables

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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!
  Dried black mushrooms 4
  Chinese cabbage stems 1 Cup (16 tbs)
  Bamboo shoots 1⁄2 Cup (8 tbs)
  Water chestnuts 1⁄4 Cup (4 tbs)
  Eggs 6
  Lettuce head 1⁄2
  Oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Stock 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Pepper 1 Dash

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.

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Deep Fried Eggs And Vegetables Recipe