| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Asian | Asian, Soups and s, Taste | 6 | Servings |
INGREDIENTS
| 4 | c | Chicken stock |
| 2/3 | c | Straw mushrooms, rinsed and |
| drained | ||
| 1/2 | lb | Bok choy, rinsed and cut |
| into bite-size pieces | ||
| 6 | oz | Chicken breast, boned |
| skinned cut in | ||
| paper-thin | ||
| slices while half-frozen | ||
| 2 | T | Egg white |
| 1/2 | t | Salt |
| 2 | t | Cornstarch |
| 2 | t | Chinese toasted sesame oil |
| 6 | oz | Shrimp, shelled deveined |
| and patted dry | ||
| 1 | t | Dry sherry |
| Sliced scallion, for garnish |
INSTRUCTIONS
Recipe By : Taste Show # TS4744 In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes. In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces. Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 64.6mg
Sodium: 691mg
Potassium: 311.8mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 2.7g
Protein: 18.1g