This is so delicious. I've made it twice this week. I had enough veg prepped and the sauces made that the second time was a snap. Stir-Fry with Fried Egg and Flavored Vinegar - Serves 4 Recipe By: Roger Mooking Published in: Everyday Exotic Ingredients Flavored Vinegar 1/2cupwhite wine vinegar 2teaspoonsugar 1tablespoonchile oil or chile flakes Kosher salt Finely chopped fresh chives Fried Egg 1tablespoonvegetable oil 4eggs 1tablespoonbutter Shrimp Stir-Fry 2(12-ounce) packages thick pre-cooked egg noodles 1/3cupoyster sauce 1/3cupwater 1/4cupvegetable oil 1/2red onion -- julienned 2cupshiitake mushrooms -- stemmed and quartered 2clovegarlic -- chopped 16large(21/25) shrimp -- peeled and deveined 2tablespoonfinely chopped fresh ginger 3plum tomatoes -- medium diced bunchgreen onions -- chopped 1 1/2cupspinach -- stemmed, washed, dried and coarsely chopped Soak the egg noodles in hot water for 5 minutes -- drain, and then set them aside. Instructions For the vinegar: Put the white wine vinegar, sugar, and chile oil into a bowl. Season the mixture with salt, to taste, and set aside. Add the chives to the flavored vinegar just before serving. For the egg: In a nonstick saute pan, heat the vegetable oil over medium heat. Crack the eggs into the pan. Increase the heat to high, and add the butter. Cook the eggs until their bottoms are crisp and the yolks are runny. Switch off the heat, and set the eggs aside. For the stir fry: In a small bowl, stir the oyster sauce and water together, and set aside. Heat the vegetable oil in a wok or a shallow, wide-bottomed pot, over high heat. Once smoking hot, add the red onion, and shiitake mushrooms, and toss for 1 minute. Add the garlic, and toss. Add the shrimp, and toss. Once the shrimp has turned pink, pour the oyster sauce and water mixture into the wok. Stir in the ginger and cooked noodles, then toss. Add the tomatoes and chopped green onions, then toss. Remove the wok from the heat, and add the spinach, and toss. Divide the stir fry among 4 warmed serving bowls, and layer 1 fried egg over each portion. Spoon the flavored vinegar and chives over the fried egg. Cook's Note: Enjoy the side with the Chinese Roast Pork. Recipe Notes 9/9/2010 I made this with chicken instead of shrimp and cooked spaghetti (al dente) and tossed it in some oil to keep it nice and separate earlier in the day. We loved it espically enjoyed the sunnyside up egg with the lovely champagne vinegar, sugar, crushed red pepper sauce over. Very tasty. Printed from A Cook's Books -- Recipe management for Macintosh

Hong-Kong style Cod or flounder with steamed spinach and sticky rice I love going out to restaurants, I love Asian food and I am always trying to re-create at home the flavors I taste. One evening we had this cod dish at a famous seafood restaurant (they called it Hong-Kong style) and the next day I tried recreating it at home (just based on my taste buds). I tried it again 3 or 4 times more until I think I got it right. The rice was a little harder to emulate: I tried basmati, risotto-rice, and other kinds until I finally tried sushi rice, and it was wonderful. The reason I also love this recipe is that it is fast, very tasty yet low fat and healthy. Ingredients Serves 4 4 small boneless Cod (or flounder) fillets (1 to 2 pounds) 2 lbs. fresh spinach leaves 1 cup soy sauce 1 cup dry Sherry 1 cup Water 4 Tablespoons Sugar Salt and pepper, to taste 2 Tbsp thinly sliced green onions (scallions) 2 Tbsp Pickled Ginger Directions Step 1. Prepare the sticky rice* (optional). Roll into four balls with wet hands and set each one in a small side serving bowl. Step 2. Prepare the sauce by combining sugar, water, soy and dry sherry in a saucepan on low heat. Stir until sugar dissolves, then leave on stove on a low simmer, just to keep warm until serving. Step 3. Steam the spinach. Place spinach with any water that clings to it in a large saucepan over medium-high heat. Add salt and pepper to taste. Cover and cook for about 5 minutes until the leaves begin to wilt. Drain well. Set four small mounds of it on the center of each serving dish. Step 4. Prepare the Cod: Season well on both sides with sea salt and pepper. Steam about 10 minutes. Step 5. Prepare for serving. Place one fish fillet over each mound of steamed spinach on plates. Pour the sauce over everything. Top with sliced green onions. Serve with the sticky rice as a side and pickled ginger. *Sticky rice 1 cup sushi rice (short grain) 1 cup water 2 Tbsp rice wine vinegar 1 tablespoon sugar Wash the rice several times until the water is clear. Place in a pan and add the water. Cover and bring to a boil. Reduce heat to medium. Boil 5 minutes, then reduce to low and continue boiling for 15 minutes, without ever removing the lid. Remove from heat. Cool. Combine salt, vinegar and sugar. Slowly mix in the vinegar into the rice and let cool.