Saag Aloo
Elaine Louie, Eric McCarthy
201 ratings with an average rating of 4 out of 5 stars
201
35 minutes
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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.
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.
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.
When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.
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