Yield: 4 Servings
|46 fluid ounce||Clear chicken broth|
|¼ cup||Fresh green onions; chopped|
|1 tablespoon||Corn starch; diluted in water|
|4||Eggs; lightly scrambled|
|1 cup||Firm tofu; cut into 3/4" cubes|
|½ cup||Bamboo shoots; thinly sliced|
|¼ cup||White mushrooms; thinly sliced|
|¼ cup||Green peas|
|2 tablespoons||Soy sauce|
|½ teaspoon||Sesame oil|
Bring chicken broth to a simmer. Add peas, bamboo shoots, mushrooms, and green onions to the simmering broth. Allow vegetables to cook for approximately 5 minutes. While gently stirring the mixture, slowly add the eggs. Stir for a minute. Add tofu, soy sauce, sesame oil, and corn starch.
Cover and allow to simmer for seven to ten minutes. Serve immediately.
Recipe by: Richard Garcia (Stuart's Chinese Recipes Page) Posted to MC-Recipe Digest by "rich_sf@..." <rich_sf@...> on Feb 21, 1998