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John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Soup	4	Servings

INGREDIENTS

1 1/2	c	Cooked pork
2		Eggs
1	c	Stock (see recipe)
1	tb	Cornstarch
1	ts	Salt
1 1/2	ts	Soy sauce
5	c	Stock (see recipe)
2	tb	Vinegar
1	ds	Pepper

INSTRUCTIONS

1. Sliver cooked meat. Beat eggs lightly. Blend cold stock, cornstarch,
salt and soy sauce.
2. Bring remaining stock to a boil. Add cornstarch mixture and bring to
a boil again, stirring; then reduce heat.
3. Pour eggs in slowly, stirring constantly. Add vinegar, pepper and
slivered ingredients. Cook over medium heat, only to heat through.
VARIATION: For the pork, substitute cooked beef, chicken, duck or
shrimp.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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