| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked pork |
| 2 |
|
Eggs |
| 1 |
c |
Stock, see recipe |
| 1 |
T |
Cornstarch |
| 1 |
t |
Salt |
| 1 1/2 |
t |
Soy sauce |
| 5 |
c |
Stock, see recipe |
| 2 |
T |
Vinegar |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Sliver cooked meat. Beat eggs lightly. Blend cold stock, cornstarch,
salt and soy sauce. Bring remaining stock to a boil. Add cornstarch
mixture and bring to a boil again, stirring; then reduce heat. Pour
eggs in slowly, stirring constantly. Add vinegar, pepper and slivered
ingredients. Cook over medium heat, only to heat through. VARIATION:
For the pork, substitute cooked beef, chicken, duck or shrimp. From
<The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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