Chinese Eggs Recipes - Fried Eggs with Vegetables Recipe

Ingredients

• 4 dried Chinese mushrooms

• 30ml/2 tbsp peanut oil

• 2.5ml/1/2 tsp salt

• 3 spring onions, chopped

• 50g/2 oz bamboo shoots, sliced

• 50g/2 oz water chestnuts, sliced

• 90ml/6 tbsp chicken stock

• 10ml/2 tsp corn-flour

• 15ml/1 tsp water

• 5ml/1 tsp sugar

• oil for deep-frying

• 4 eggs

• 1/4 head lettuce, shredded

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

2. Heat the oil and salt and stir-fry the spring onions for 30 seconds.

3. Add the bamboo shoots and water chestnuts and stir-fry for 2 minutes. Add the stock, bring to the boil, cover and simmer for 2 minutes.

4. Blench the corn-four and water to a paste and stir it into the pan with the sugar. Simmer, stirring, until the sauce thickens.

5. Meanwhile, heat the oil and deep-fry the eggs for a few minutes u until the edges begin to brown.

6. Arrange the lettuce on a serving plate, top with the eggs and pour over the hot sauce.