| 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>
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”