The Everything Chinese Cookbook (56 page)

½ cup beef broth

1 teaspoon sugar

¼ teaspoon sesame oil

1 tablespoon cornstarch mixed with 4 tablespoons water

1. Bring the beef broth, sugar, and sesame oil to a boil.
   
2. Add the cornstarch-and-water mixture, stirring vigorously. Serve with egg foo yung.
   

½ cup chicken broth or stock

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

¼ teaspoon sesame oil

A pinch of freshly ground black pepper

Combine all the ingredients and bring to a boil. Serve with egg foo yung.

4 large eggs, lightly beaten

¼ cup chicken broth or stock

½ teaspoon Chinese rice wine or dry sherry

Up to
teaspoon salt

Pepper to taste

1½ green onions, thinly sliced on the diagonal

2 tablespoons oil for frying

1. Take the beaten eggs and stir in the chicken broth, rice wine, salt, pepper, and green onions.
   
2. Add the oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.
   

4 large eggs, lightly beaten

¼ cup beef broth

Salt and pepper to taste

½ teaspoon sugar

1 green onion, thinly sliced on the diagonal

2 tablespoons oil for stir-frying

2 Chinese sausages, cut into small pieces

1. Take the beaten eggs and stir in the beef broth, salt, pepper, sugar, and green onion.
   
2. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the sausages. Stir-fry until they are cooked and drain on paper towels.
   
3. Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 30 seconds, then add the sausages. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.
   

Red Eggs and Ginger

The Chinese celebrate a baby's one-month birthday by holding a Red Egg and Ginger Party. Like any birthday party, guests bring gifts for the baby. Meanwhile, the proud parents hand out dyed red eggs. In Chinese culture, red symbolizes happiness, while eggs are a symbol of fertility.

4 ounces shrimp, peeled and deveined

4 large eggs, lightly beaten

¼ cup chicken broth or stock

Up to
teaspoon salt

Pepper to taste

½ teaspoon Chinese rice wine or dry sherry

1 teaspoon oyster sauce

1 green onion, thinly sliced on the diagonal

2 tablespoons oil for frying

1. Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.
   
2. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.
   
3. Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.
   

Thousand-Year-Old Eggs

Of course, they're not really 1,000 years old. A better name for the dark, strongly flavored eggs found in Asian markets is preserved eggs. Duck eggs are preserved in a mixture of pine ash, clay or mud, and salt for about 100 days. Refrigerated, thousand-year-old eggs will last for months, but they do need to be rinsed thoroughly before eating.