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 | | Randy's Vegetarian Cookbook |
Celery Fu Yung
| 3 | Tblsp | cooking oil |
| 3 | cups | thinly sliced celery |
| 1/4 | cup | chopped green onions |
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| 2 | Tblsp | cornstarch |
| 1 | Tblsp | soy sauce |
| | salt to taste |
| | cayenne pepper to taste |
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| 6 | | eggs |
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| 1 | cup | broth |
| 1 | Tblsp | cornstarch |
| 2 | tsp | soy sauce |
| 1 | Tblsp | dry sherry |
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| Makes 6 servings |
Heat oil in a large skillet over moderate heat. Add celery and green onion. Saute about 5 minutes. Remove about half of the mixture; set aside.
In a large bowl, combine next four ingredients. Mix well. Beat in eggs. Stir in celery remaining in skillet. Heat a lightly oiled griddle or skillet over moderate heat. Spoon 2 - 3 Tbl of the celery-egg mixture onto griddle as you would for pancakes. Cook until lightly browned, turning once.
In a small saucepan, combine remaining four ingredients. Cook and stir over moderate heat until thickened. Add reserved celery mixture; heat. Serve sauce over celery fu yung.
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