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Being so vast in size, China has a diverse climate. It can
be very cold in the North and quite tropical in the South.
This naturally has an effect on the sort of dishes prepared
in the different regions. Common to all areas of China is
an obsession about the absolute freshness of their produce.
You will often see hens running around in rural villages so
eggs are readily available. Although there are few dairy products
used in traditional Chinese cookery, eggs are very popular.
Marbled Tea Eggs make a very unusual dish and are very easy
to make. You just crack the shell of a hard boiled egg all
over and boil it in a pan of tea then leave it soaking overnight.
This is a fun hors d'oeuvre to serve to friends for dinner!
http://library.thinkquest.org/26469/index2.html
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225g (8oz) medium egg noodles
2 tablespoons vegetable oil
1 bunch spring onions, cut into strips
1 carrot, grated
100g (3 1/2 oz) mange tout, shredded
225g (8oz) cooked, peeled tiger prawns
1 garlic clove, crushed
2.5cm (1 inch) piece root ginger, grated
1 large red chilli, de-seeded and chopped
4 large Lion Quality eggs, beaten
2 tablespoons dark soy sauce |
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Cook the noodles according to the packet instructions, drain and set aside. Heat half the oil in a large wok, add the spring onions, carrot, mange tout, prawns, garlic, ginger and chilli. Stir-fry for 2-3 minutes. Transfer to a bowl and keep warm. |
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Add the remaining oil to the wok and pour in the eggs. Cook, stirring continuously, until the eggs have scrambled.
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Add the soy sauce, noodles and stir-fried vegetables to the wok and stir-fry together for 1 minute. Serve immediately in bowls. |
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