Recipe - Hot And Sour Eggplant Salad

1 cup Chicken broth
2 tablespoon Cornstarch
2 tablespoon White vinegar
1 teaspoon Soy sauce
1 teaspoon Sugar
1/8 teaspoon White pepper
One half pound Chinese noodles, cooked,
drained & hot
1 teaspoon Sesame oil
1 tablespoon Soy sauce
1 tablespoon Salad oil
2 cup Bok choy, cut in 2 inch
lengths
1 tablespoon Water
1 Whole green onion, thinly
cut or sliced up
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar,
and white pepper; set aside. Toss hot noodles with the sesame oil and the 1
T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil.
When oil is hot, add bok choy. Stir fry for one minute. Add water, cover
and cook until vegetable is crisptender (about 2 minutes). Add green onion
and cook for 30 seconds. Stir chicken broth mixture, add to pan, and cook,
stirring, until sauce bubbles and thickens. To serve, arrange noodles into
nest shapes on 4 serving plates. Slide a hot poached egg into each nest,
then spoon over vegetable sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini