CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Meats, Eggs |
|
Fish & seaf, Soups & ste |
4 |
Servings |
INGREDIENTS
4 |
c |
Canned low sodium chicken broth |
1 |
c |
Mushrooms; thinly sliced |
1/4 |
c |
Bamboo shoots; sliced |
1/2 |
lb |
Sea or bay scallops; sliced 1/4-inch thick |
1 |
ts |
Low sodium soy sauce |
1/4 |
ts |
White pepper |
2 |
tb |
Cornstarch |
3 |
tb |
Water; warm |
1 |
|
Whole egg; beaten |
3 |
tb |
Rice vinegar |
1/3 |
c |
Thinly sliced green onions |
INSTRUCTIONS
Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to
boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running
water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the
cornstarch with the warm water. Add cornstarch mixture and stir a few
seconds until thickened. Stir briskly with a chop stick and gradually pour
in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine
vinegar may be substituted); sprinkle with green onion. Serve immediately.
Recipe By : The National Fisheries Institute
Posted to MC-Recipe Digest V1 #268
Date: Mon, 28 Oct 1996 15:09:00 -0800
From: Rooby <rooby@shell.masterpiece.com>
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