Hot Eggs& Shredded Vegetable Salad

* Exported from MasterCook *

HOT EGGS & SHREDDED VEGETABLE SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----EGG PANCAKES-----
2 ea Eggs
1/4 ts Nuoc Mam or light soy sauce.
Freshly ground black pepper
1/2 ts Water]
1 tb Vegetable oil.
-----SALAD INGREDIENTS-----
2 oz Bean thread vermicelli
4 ea Dried chicnese mushrroms
1 tb Sesame seeds
2 ea Cloves garlic, crushed.
Salt
2 tb Rice vinegar
1 1/2 ts Sugar
2 tb Soysauce
2 tb Sesame oil
1 c Snow peas, thinly sliced
1/2 c Bamboo shoots, thinly sliced
1 sm Carrot, peeled and thinly
-sliced
1 sm Daikon peeled and thinly
-sliced
1 sm Cucumber, peeled, seeded
-and thinly sliced.
1 sm Green bell pepper, thinly
-sliced
2 ea Celery stalks, thinly sliced
1 sm Red bell pepper thinly
-sliced.
1 sm Red onion thinly sliced
Salt
1 tb Roasted ground peanuts
Freshly ground black pepper
Fresh cilantro sprigs.
1 ea Soak the vermicelli warm
-water for 30 minutes,
-drain and cut into 2 inch

lengths (use scissors). Soak the mushrooms for 30
minutes, discard stems and slice thinly. 2. Make egg
pancakes by beating together the egg mixture. Heat oil
over moderate heat. Pour in half of the egg mixture
and tilt pan to spreadh the egg evenly over the
bottom. It should be crepe thin. cook 30 seconds, turn
and cook for 15 more seconds. Repeat with rest of
mixture. Cool and slice into thin strips. 3. Toss the
sesame seeds in a dry pan over moderate heat. stir
constantly until golden brown. Set Aside. 4. combine
the garlic, salt, vinegar, sugar, soy sauce and sesame
oil in a small bowl. Set aside. 5. bring a sauce pan
of salted water to a boil and put in the noodles, snow
peas, bamboo shoots and mushrooms. Cook for 30
minutes. drain into a colander and run under cold
water. dry and set aside. 6. Mix the carrots, daikon,
cucumber, bell peppers, celery and red onion in a bowl
and sprinkle on some salt. toss well and let stand
for 30 minutes. rinse the salt off and squeeze the
vegetables dry by hand with paper towels. Add sesame
seeds. 7. combine all the shredded vegetables with
blanched vegetables in a large bowl. Sprinkle the
sauce over the mixture. Toss well. Transfer to a large
serving platter. Sprinkle with black pepper and
garnish with egg pancake strips, cilantro sprigs and
ground peanuts. HOT EGGS AND SHREDDED VEGETABLE SALAD
(Vietnamese Cooking, Paulette Do Van)



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