| 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 |
t |
Low sodium soy sauce |
| 1/4 |
t |
White pepper |
| 2 |
T |
Cornstarch |
| 3 |
T |
Water, warm |
| 1 |
|
Whole egg, beaten |
| 3 |
T |
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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