| 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 | T | Cornstarch |
| 1 | t | Salt |
| 1 1/2 | t | Soy sauce |
| 5 | c | Stock, see recipe |
| 2 | T | Vinegar |
| 1 | ds | Pepper |
INSTRUCTIONS
Sliver cooked meat. Beat eggs lightly. Blend cold stock, cornstarch, salt and soy sauce. Bring remaining stock to a boil. Add cornstarch mixture and bring to a boil again, stirring; then reduce heat. 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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