| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Soups |
8 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, skind,boned |
| 1 |
tb |
Salad oil |
| 3/4 |
ts |
Ground white pepper |
| 1/4 |
lb |
Snow peas |
| 8 |
oz |
Can bamboo shoots, drained |
| 1 |
lb |
Firm tofu, cut bite size |
| 2 |
|
Eggs |
| 4 |
tb |
Soy sauce |
| 6 |
c |
Water |
| 3 |
tb |
White wine vinegar |
| 1 |
|
Red pepper, thin strips |
| 2 |
|
Chicken bouillon cubes |
| 1/3 |
c |
Cornstarch |
| 1 |
|
Green onion, thinly sliced |
INSTRUCTIONS
Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1
tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven
until tender - about 3 min. Remove the chicken, add the remaining soy
sauce to pan with next seven ingredients, and heat to boiling, stirring
frequently. Reduce heat to low and simmer for 10 min. or until veg.
are tender. Add chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the
mixture to the simmering soup until slightly thickened and smooth. Beat
the eggs in a small bowl and slowly pour into soup, stirring gently until
set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”