Vegetables and eggs

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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 13/4 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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May 18, 2004  Print This Post   
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