DROP DUMPLING RECIPE WITH EGG RECIPES

Name: Rice Noodles With Egg Drop Gravyu00A0
Total time: 30 min
Yield: 4 servings
Ingredients: Kosher salt and black pepper; 12 ounces thick dried rice noodles; 3 tablespoons neutral oil, such as grapeseed or canola; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce (see Tip); 2 cups vegetable stock; 1 teaspoon granulated sugar; 1 tablespoon cornstarch; 2 garlic cloves, finely chopped; 1 (1-inch) piece of ginger, peeled and finely chopped; 1 carrot, peeled and thinly sliced diagonally; 4 heads baby bok choy (about 12 ounces), trimmed and sliced lengthwise into 4 pieces; 2 tablespoons vegetarian stir-fry sauce or oyster sauce; 2 eggs, beaten; Handful of cilantro leaves (optional)

RICE NOODLES WITH EGG DROP GRAVY RECIPE - NYT COOKING

Rice Noodles With Egg Drop Gravy Recipe - NYT Cooking image

This recipe is reminiscent of wat tan hor, a Cantonese, Singaporean and Malaysian meat and fresh rice noodle dish that’s topped with a silky egg gravy. Wat tan means “smooth egg” in Cantonese, describing the velvety gravy that smothers the noodles. In this vegetarian riff, pantry-friendly dry rice noodles are used. The silky texture of the sauce is achieved by adding cornstarch slurry, a common technique in Chinese cooking, followed by beaten eggs, which cook the moment they hit the hot gravy and become long, irregular strands. For extra heartiness, add slices of pan-fried tofu or extra vegetables like broccoli or cauliflower.

Provided by Hetty McKinnon

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

Kosher salt and black pepper
12 ounces thick dried rice noodles
3 tablespoons neutral oil, such as grapeseed or canola
2 tablespoons soy sauce
1 tablespoon dark soy sauce (see Tip)
2 cups vegetable stock
1 teaspoon granulated sugar
1 tablespoon cornstarch
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely chopped
1 carrot, peeled and thinly sliced diagonally
4 heads baby bok choy (about 12 ounces), trimmed and sliced lengthwise into 4 pieces
2 tablespoons vegetarian stir-fry sauce or oyster sauce
2 eggs, beaten
Handful of cilantro leaves (optional)

Steps:

Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won’t necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.

CHILI'S SOUTHWESTERN EGG ROLLS COPYCAT RECIPE | TOP SECRET ...

Chili's Southwestern Egg Rolls Copycat Recipe | Top Secret ... image

Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce." Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 4 hours 20 minutes0S

Prep Time 2 hours 10 minutes0S

Cook Time 2 hours 10 minutes0S

Ingredients

Nutrition Facts : Calories 810 calories

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