Vegetables and eggs

May 18, 2004

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Filed under Healthy veggies; My recipes; Kitchen experiments

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Ingredients :

200 g. of chicharo (snow peas)
1 large carrot
1 onion, halved and sliced thinly
1 tbsp. of finely minced garlic
2 c. of meat broth
1 large or 2 medium-sized eggs, lightly beaten
1 tbsp. of tapioca starch
salt and pepper to taste
2 tbsps. of cooking oil

Cooking procedure :

Wash the chicharo. Trim the edges and sides: snap off the tip and pull down one side; repeat with the other tip and side.

Peel the carrot and cut into florets.

Heat the cooking oil in a skillet or wok. Saute the garlic and onion until fragrant. Add the carrot and stir-fry over high heat for about 2 minutes. Add the chicharo, season with a little salt and pepper (just a little if you are using seasoned meat broth) and stir-fry for another minute. Transfer to a plate.

In the same skillet or wok, pour in 1^3/4 c. of meat broth. Bring to a boil. Dissolve the tapioca starch in the remaining broth. Pour into the boiling soup, stirring, until the mixture thickens. Lower the heat. Pour in the beaten egg(s) in a thin stream while stirring the broth lightly. Cook for another 15 seconds. Pour the broth over the stir-fried vegetables.

Serve hot as an accompaniment to your favorite fried or grilled meat, chicken or seafood dish.

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