| 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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