Chinese Scrambled Eggs with Shrimp

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         FOOD FUNNY
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Here's a good one from Rosemary Zwick of Cape Town, South Africa:

A man wakes up with a huge hangover. He forces himself to open his eyes,
and the first thing he sees is a couple of aspirins and a glass of water
on the side table. He sees his clothing in front of him, all cleaned and
pressed. He looks around the room and sees it is in perfect order. So's
the rest of the house. He takes his aspirins and notices a note on the table:

Honey,

Breakfast is on the stove, I left early to go shopping.

I love you.

He goes to the kitchen. Sure enough, a hot breakfast and the morning
newspaper await him. His son is also at the table, eating. The man asks,
"Son, what happened last night?"

His son says, "Well, you came home after 3 a.m., drunk and delirious.
You broke some furniture, and gave yourself a black eye when you walked into the door."

Confused, the man asks, "So why is everything in order and so clean,
with breakfast on the table waiting for me?"

His son replies, "Oh that! Mom dragged you to the bedroom, and when she
tried to take your pants off you shouted, 'Get your hands off me. I'm married!'"

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            TODAY'S RECIPE
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Today our "Breakfast Around the World" menu takes us to China for a delicious and easy egg dish.

Chinese Scrambled Eggs with Shrimp

1/2 lb (250 g) shrimp, peeled and deveined
1 tsp (5 ml) sherry
1/2 tsp (2 ml) cornstarch (cornflour)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
6 eggs, lightly beaten
Chopped cilantro to garnish (optional)

Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl
and toss to combine. Allow to marinate for 10 minutes. Heat the
vegetable oil in a skillet over moderate heat and saute the shrimp for 2
to 3 minutes, until pink and firm. Add the eggs and cook, stirring
frequently, until desired degree of firmness. Sprinkle with optional cilantro.
Serves 3 to 4.
Received on Thu Nov 1 18:33:37 2007