Vegetables and eggs

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vegetables and eggs

Here is a good accompaniment for lechon kawali or any grilled meat, poultry and seafood dish. This vegetable-and-egg dish is actually a combination of a stir-fry and a soup. The vegetables are stir-fried and set aside while the soup is being prepared. When cooked, the soup is poured over the vegetables. Needless to say, you will need about 2 cups of the soup if the vegetables are to be served as a side dish.

I was thinking of the classic Chinese hototay soup when I cooked this dish. The procedure would have been the similar except for the addition of some dumplings, meat, liver and, naturally, more broth.

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May 18, 2004  Print This Post   
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