| 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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