| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soup |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Pale dry sherry |
| 1 |
tb |
Soy sauce |
|
|
Freshly ground pepper |
| 2 |
ts |
Cornstarch |
| 1/4 |
lb |
Flank steak; thinly sliced and cut into bite-size pieces |
| 1 |
tb |
Oil |
| 4 1/4 |
c |
Chicken stock |
| 2 |
ts |
Salt |
| 2 |
|
Tomatoes; peeled and roughly chopped |
| 2 |
|
Eggs; beaten |
| 1 |
tb |
Chopped scallion |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>
Date: Tue, 2 Jul 1996 11:34:27 +0100
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989
Mix together the sherry, soy sauce, pepper and cornflour (cornstarch) in a
bowl. Add the beef and turn until well coated. Heat the oil in a pan. Add
the beef and stir-fry until it becomes brown. Add the stock and salt and
bring to the boil. Add the tomato pieces. Cook for 5 minutes, reduce the
heat and slowly pour in the beaten eggs, without stirring so that they
resemble clouds floating on top of the soup. Garnish with the chopped
spring onion (scallion) and serve immediately.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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