| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lean pork |
| 6 |
|
Bunches matrimony vine |
| 2 |
|
Eggs |
| 6 |
c |
Stock (see recipe) |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Dice pork. Discard stems of matrimony vine, reserving leaves. Beat
eggs lightly.
2. Bring stock to a boil. Add pork and simmer, covered, 15 to 20
minutes.
3. Add leaves and salt. Bring stock to a boil again over low heat,
stirring frequently. (This should take about 5 minutes.)
4. Slowly pour in eggs; stir once gently and remove from the heat.
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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