Serves: 6
Total Calories: 239

4 black, dried mushrooms
1 cup chinese cabbage stems
1/2 cup bamboo shoots
1/4 cup water chestnut
oil for deep-frying
6 eggs
1/2 head lettuce
2 tablespoons oils
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon sugar
dash pepper

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.

VARIATIONS:
* For the Chinese cabbage, substitute asparagus, broccoli, celery or snow peas.
* After step 5, sprinkle the vegetables with a mixture of 1 tablespoon sherry, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry 1 minute more.

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

Nutritional Facts:

Serves: 6
Total Calories: 239
Calories from Fat: 64

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé