Name: Egg Shreds and Cold Stirred Vegetables (涼拌素菜)
Yield: Serves 6 to 8 as a single appetizer; more as part of a cold assortment or buffet.
Cuisine: Chinese
Ingredients: ½ teaspoon salt; 2 cups shredded white radishes; 1½ cups shredded carrots; 2 tablespoons dried mo-er mushrooms; 2 cups shredded cucumbers (preferably unwaxed); 3 eggs; Mustard sauce; 1 tablespoon oil; ¼ teaspoon salt

Preparation info

Serves
6 to 8
as a single appetizer .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

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.

Ingredients

2 tablespoons dried mo-er mushrooms
1½ cups shredded carrots
2 c

Asia
China
Starter
Vegetarian
Gluten-free

Method

Preparations

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

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Ingredients

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Preparations

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