Steamed Eggs à la Harbin Restaurant

Recipe from Eva Chang

Adapted by Elaine Louie

Total Time
40 minutes
Rating
5(12)
Notes
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Ingredients

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

181 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 320 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Place the eggs in a shallow 1½ 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.

  3. 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.

  4. Step 4

    When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.

Ratings

5 out of 5
12 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).

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