Preparation:

Soak dried mushrooms. Shred Chinese cabbage, bamboo shoots, water chestnuts and soaked mushrooms. 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.) Cut lettuce into strips. Arrange on a serving platter with eggs on top. Heat remaining oil. Add salt, then shredded vegetables, and stir-fry 2 minutes.

Add stock and heat quickly; then simmer, covered, 2 to 3 minutes. 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.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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