Steamed Eggs à la Harbin Restaurant

Name: Steamed Eggs à la Harbin Restaurant
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups vegetable broth, at room temperature; 1 teaspoon cornstarch; 4 large eggs; freshly ground white pepper or black pepper; 1 teaspoons plus 2 tablespoons vegetable oil; 3 scallions, chopped; 1 teaspoon cornstarch; 5 large dried shiitake mushrooms, soaked until softened, squeezed dry, stems trimmed and discarded, thinly sliced; ¼ cup fresh or frozen peas; ¼ cup garlic chives, ends trimmed, cut in 1-inch lengths; ½ teaspoon sugar; 1 tablespoon soy sauce

Recipe from Eva Chang

Adapted by Elaine Louie

Published June 13, 2010

Total Time: 40 minutes
Rating: 5(13)
Comments: Read comments

—Elaine Louie

Featured in: The Temporary Vegetarian: Steamed Eggs à la Harbin Restaurant

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Ingredients

Yield:4 servings

2 cups vegetable broth, at room temperature
1 teaspoon cornstarch
4 large eggs
freshly ground white pepper or black pepper
1 teaspoons plus 2 tablespoons vegetable oil
3 scallions, chopped
1 teaspoon cornstarch
5 large dried shiitake mushrooms, soaked until softened, squeezed dry, stems trimmed and discarded, thinly sliced
¼ cup fresh or frozen peas
¼ cup garlic chives, ends trimmed, cut in 1-inch lengths
½ teaspoon sugar
1 tablespoon soy sauce

Ingredient Substitution Guide

Preparation

Step 1
Bring several inches of water to boil in the bottom of a large steamer. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.
Step 2
Place the eggs in a shallow 1 ½ to 2 quart baking dish, and beat until foamy. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil. Beat again gently until well-blended. Allow any foam to subside until the surface is completely smooth.
Step 3
Place the dish in the steamer, cover, and lower heat to medium. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering. Add scallions, and stir-fry 2 to 3 minutes. Add mushrooms, peas, garlic chives, sugar and soy sauce. Stir-fry 2 to 3 minutes. Add cornstarch mixture, and stir-fry 1 minute.
Step 4
When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.

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Ratings

5 out of 5

13 user ratings

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Credits

Adapted from Eva Chang and the Harbin Restaurant, published in "Chinese Home Cooking" by Elaine Louie and Julia Chang Bloch for the Organization of Chinese American Women (1985).