Egg Shreds and Cold Stirred Vegetables


Preparation info
  • Serves

    6 to 8

    as a single appetizer .
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Impressive and appetizing, this cold-stirred, or tossed, vegetable dish is the closest to a grand Western salad. Egg shreds, made of shredded egg sheets, add a lovely color as well as a delightful fluffiness.


  • 2 tablespoons dried mo-er mushrooms
  • cups shredded carrots
  • 2



Place the mo-er mushrooms in a large bowl; add 1 cup boiling water, anchor down with a small plate, and soak them for 30 minutes. Rinse them well in cold water, pinching off and discarding hard “eyes“ if any. Shake them dry; pile them loosely, and cut into narrow shreds. Set them