Preserved eggs with ham and vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Preserved eggs | |
| 1 | cup | Smoked ham |
| 1 | Bunch watercress | |
| 3 | Heads endive | |
| 1 | Clove garlic | |
| ½ | teaspoon | Powdered mustard |
| 1 | tablespoon | Soy sauce |
| 3 | tablespoons | Peanut oil |
Directions
1. Clean and shell preservcd eggs (see "HOW-TO SECTION").
2. Cut eggs in ¼-inch slices. Cut ham in strips. Remove tough stems from water cress. Cut endive in 1-½ inch sections.
3. Mince garlic clove, then combine with mustard, vinegar, soy sauce and oil. Pour over endive and toss. 4. Transfer to a serving platter and arrange decoratively with other ingredients.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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