Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 46 fluid ounce | Clear chicken broth |
| ¼ cup | Fresh green onions; chopped |
| 1 tablespoon | Corn starch; diluted in water |
| 4 \N | 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