February 9, 2007, Newsletter Issue #99: Egg Drop Soup

Tip of the Week

3-1/2 Tbsp cornstarch
6 Tbsp water
1 tsp corn oil
2 Tbsp scallions, minced
1 Tbsp soy sauce
6 cups chicken broth
2 Tbsp rice wine
1 cup frozen peas
2 eggs, lightly beaten
1 tsp sesame oil

Combine cornstarch and water and blend well. Heat corn oil in large pot and then add scallions and stir-fry for about 30 seconds. Add the soy sauce, chicken broth and rice wine and bring to a boil. Reduce heat to medium and cook for 2 to 3 minutes. Slowly add the cornstarch/water mixture while stirring constantly to avoid lumps and continue to cook and stir until soup thickens. Add the peas and remove from heat.

Slowly add the beaten eggs by pouring them in a thin stream around the edge of the pot to form streamers of egg. Gently stir in the sesame oil. Add salt and pepper to taste.

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