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Here's a unique way to serve hard-cooked
eggs. Remember this dish when you have an abundance of hard-cooked
eggs to use up from a traditional Easter egg hunt.
- 1 (6-ounce) package frozen snow pea pods
1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-cooked eggs, wedged
3 cups cooked brown rice
- In medium saucepan, stir together pea
pods, pepper, and water. Cover. Cook over medium heat until vegetables
are tender, about 5 minutes.
- Drain liquid from chestnuts and mushrooms
into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic
powder. Stir until smooth. Pour over vegetables. Cook, stirring
constantly, until mixture boils and thickens.
- Stir in chestnuts and mushrooms. Gently
fold in eggs. Reduce heat to low. Cook until heated throughout,
about 2 to 3 minutes.
- To serve, spoon over cooked rice.
Makes 6 servings.
Recipe and photograph provided courtesy
of the American Egg Board.