Yield: 4 Servings
|1½ cup||Cooked pork|
|1 cup||Stock (see recipe)|
|1½ teaspoon||Soy sauce|
|5 cups||Stock (see recipe)|
1. Sliver cooked meat. Beat eggs lightly. Blend cold stock, cornstarch, salt and soy sauce.
2. Bring remaining stock to a boil. Add cornstarch mixture and bring to a boil again, stirring; then reduce heat.
3. 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, .