Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Cooked pork |
| 2 \N | Eggs |
| 1 cup | Stock (see recipe) |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Salt |
| 1½ teaspoon | Soy sauce |
| 5 cups | Stock (see recipe) |
| 2 tablespoons | Vinegar |
| 1 dash | Pepper |
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, .