Stir-Fried Vegetables Covered with Egg

Name: Stir-Fried Vegetables Covered with Egg (Ho ts’ai tai mao)
Cuisine: Chinese
Ingredients: 3 oz. blanched garlic chives (cut 1” long); 1 tablespoon cold water (make paste); 1 tablespoon cold water (make paste); 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste); 1 tablespoon soy sauce; 8 oz. lean pork (boneless); 8 oz. lean pork (boneless); 4 teaspoons salt; 2 tablespoons soy sauce; 3 eggs; 10 oz. bean sprouts; 4 oz. spinach (or Taiwanese bok choy); 4 oz. spinach (or Taiwanese bok choy); 2 oz. cellophane noodles (dry bean threads); 2 oz. cellophane noodles (dry bean threads); 11 tablespoons oil; 20 pieces Dan-Bing (or spring roll skins); 20 pieces Dan-Bing (or spring roll skins); 2 tablespoons sweet bean paste; 20 pieces scallion (2” long)

Ho ts’ai tai mao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 oz. lean pork (boneless)
1 tablespoon soy sauce

Asia
Taiwan

Method

Cut the pork into thin, long strips. Place in a bowl and marinate with soy sauce and cornstarch paste about 15 minutes.
Soak the cellophane noodles in hot water about 15 minutes. Cut into 2” long lengths. Heat 3 tablespoons of oil in frying pan. Fry pieces of scallions. Add 2 tablespoons of soy sauce, 1 teaspoon of salt and soaked cellophane noodles. Cook and s