Vegetable Soufflé: The Best Vegetable Soufflé Recipe from Cook'n

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	Vegetable Soufflé

Serves: 8

Print this Recipe

   1 pound spinach
   1/2 cup bamboo shoots
   1 slice smoked ham
   10 egg whites
   1/2 teaspoon salt
   4 tablespoons oil
   2 tablespoons oil
   1/2 cup Stock, Chicken or favorite stock
   1/4 teaspoon salt
   2 teaspoons cornstarch
   3 tablespoons cold water

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1. Stem and wash spinach; cut leaves in 2-inch sections. Shred bamboo shoots. Mince smoked ham.

2. Beat egg whites, with salt, until frothy and stiff, but not dry.

3. Heat oil to smoking. Add eggs and cook, gently stirring, over medium-high heat until they just begin to set. Transfer to a colander and drain off oil.

4. Heat remaining oil. Add bamboo shoots and spinach; stir-fry until spinach turns a brighter green and just begins to soften (about 1 minute). Remove to a serving platter.

5. Heat stock; add remaining salt. Meanwhile blend cornstarch and cold water to a paste; then stir into stock to thicken.

6. Add egg whites to stock, stirring for a moment to reheat. Then pour mixture over stir-fried vegetables. Garnish with ham and serve at once.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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