Steamed Eggs à la Harbin Restaurant
- Total Time
- 40 minutes
- Rating
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Ingredients
- 2cups vegetable broth, at room temperature
- 1teaspoon cornstarch
- 4large eggs
- freshly ground white pepper or black pepper
- 1teaspoons plus 2 tablespoons vegetable oil
- 3scallions, chopped
- 1teaspoon cornstarch
- 5large dried shiitake mushrooms, soaked until softened, squeezed dry, stems trimmed and discarded, thinly sliced
- ¼cup fresh or frozen peas
- ¼cup garlic chives, ends trimmed, cut in 1-inch lengths
- ½teaspoon sugar
- 1tablespoon soy sauce
Preparation
- Step 1
Bring several inches of water to boil in the bottom of a large steamer. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.
- Step 2
Place the eggs in a shallow 1½ to 2 quart baking dish, and beat until foamy. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil. Beat again gently until well-blended. Allow any foam to subside until the surface is completely smooth.
- Step 3
Place the dish in the steamer, cover, and lower heat to medium. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering. Add scallions, and stir-fry 2 to 3 minutes. Add mushrooms, peas, garlic chives, sugar and soy sauce. Stir-fry 2 to 3 minutes. Add cornstarch mixture, and stir-fry 1 minute.
- Step 4
When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.
Private Notes