Sichuan (szechuan) South Of The Border
From elgourmand 12 years ago
- 15 to make
- Serves 1
What happens when you send Charlie Chan to Cuernavaca? Another “it’s not an omelette, omelette”? Maybe; or not. What do you do when your food node is feeling oriental but you cannot get the thought of the taste of a tortilla, and perhaps a bit of fresh Salsa Verde out of your mind? Read more Such thoughts, I’m sure, are the result of having crossed more than a few borders, and any number of cultures, in my travels. This result was not a repast de magnifique but it was quite pleasant. The recipe is per person See less
Ingredients
- • 2 or 3 large eggs. shopping list
- • 2 - 3 Tbs milk. shopping list
- • 1 Tbs butter shopping list
- • ¼ cup small shrimp. shopping list
- • ¼ stalk of celery, chopped shopping list
- • 2 Tbs minced onion shopping list
- • A generous hand full of fresh bean sprouts. shopping list
- • 1 pinch of cilantro or parsley. shopping list
- • 1 regular cone tortilla, chopped into small bits. shopping list
- • salt & F/G pepper to taste shopping list
- • 2 Tbs fresh salsa verde. shopping list
- • 1 – 2 tsp light soy sauce, like Kikkoman. shopping list
How to make it
- 1. Check Charlie Chan’s instructions carefully. See Photo
- 2. Beat the eggs & milk until well blended.
- 3. Heat the butter in a heavy bottomed skillet, about a 7 inch cast iron will do.
- 4. Add everything else but the soy & Salsa Verde to the eggs and mix well.
- 5. Dump this lot it the skillet and make sure the ingredients are evenly distributed.
- 6. Lower the heat to VERY low, cover & cook slowly, without stirring, for about 10 to 12 minutes. The “not an omelette” needs to be cooked through.
- 7. While “not an omelette” is cooking, mix the Salsa Verde and soy together.
- 8. When the “not an omelette’ is done, spoon just a tad of the Salsa Verde & Soy mix over the top and serve.
- You can dine while accompanied by a mariachi band or a Liuqin and enjoy Saki or cervesa for a beverage.
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