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Chinese Recipe : Egg Capped Vegetables

An easy Northern China cuisine

Ingredients:

• 75g (1/6lb) finely-shredded lean pork
• 75g bean sprouts
• 75g chives (buds have appeared at tips but not yet bloomed)
• 75g transparent mungbean vermicelli
• 3 dark mushrooms
• small amount of finely-shredded red hot chili pepper (optional)
• 2 eggs

(A)

• 1 tsp soy sauce
• dash of pepper
• 1/2 tsp corn starch

(B)

• 1/3 tsp salt
• 1/2 tsp sugar
• 1 tsp soy sauce
• 1 tsp cooking wine
• 2 Tbsp water

Directions:

1. Mix pork with (A)
2. Soak vermicelli in water till soft; cut short (1").
3. Soak dark mushrooms in cold water till soft; squeeze out water, cut into fine shreds.
4. Cut chives short.
5. Heat oil in wok and fry pork until cooked. Add remaining ingredients and stir, add (B) and fry until all are fully cooked. Set on plate.
6. Beat eggs, pan fry to a golden-yellow flat sheet, cover on top of vegetable.