| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese | 4 | Servings |
INGREDIENTS
| 46 | fl | Clear chicken broth |
| 1/4 | c | Fresh green onions; chopped |
| 1 | tb | Corn starch; diluted in water |
| 4 | Eggs; lightly scrambled | |
| 1 | c | Firm tofu; cut into 3/4" cubes |
| 1/2 | c | Bamboo shoots; thinly sliced |
| 1/4 | c | White mushrooms; thinly sliced |
| 1/4 | c | Green peas |
| 2 | tb | Soy sauce |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
Bring chicken broth to a simmer. Add peas, bamboo shoots, mushrooms, and green onions to the simmering broth. Allow vegetables to cook for approximately 5 minutes. While gently stirring the mixture, slowly add the eggs. Stir for a minute. Add tofu, soy sauce, sesame oil, and corn starch. Cover and allow to simmer for seven to ten minutes. Serve immediately. Recipe by: Richard Garcia (Stuart's Chinese Recipes Page) Posted to MC-Recipe Digest by "rich_sf@pacbell.net" <rich_sf@pacbell.net> on Feb 21, 1998
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