| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 2 | Tblesp cornstarch | |
| 6 | c | Chicken bouillon |
| 2 | Tblesp soy sauce | |
| 3 | Tblesp vinegar | |
| 1/4 | t | Pepper |
| 1/2 | t | Monosodium glutamate |
| 1 | Scallion, minced | |
| 3 | Eggs, beaten |
INSTRUCTIONS
In large saucepan mix cornstarch with small amount of cold bouillon. Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally. Gradually stir in eggs, season to taste, and serve at once. Makes about 1 1/2 quarts. Posted to EAT-L Digest 01 Sep 96 From: Julie Sterchi <sterchi@WABASH.NET> Date: Mon, 2 Sep 1996 20:29:56 -0700
A Message from our Provider:
“No one can ignore Jesus forever”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 354
Calories From Fat: 189
Total Fat: 21g
Cholesterol: 564.2mg
Sodium: 11678.1mg
Potassium: 448.5mg
Carbohydrates: 12.4g
Fiber: <1g
Sugar: 9.6g
Protein: 27.5g