Recipe contributed by 125 Chinese recipes with Bill Jones and Stephen Wong
6oz. lean ground beef
1/2 tsp. salt
2 tsp. soya sauce
1 tpsp. dry sherry or Chinese Shaoxing wine
2 tsp. minced ginger root
3tbsp. cornstarch divided
3 cups chicken stock
2 large eggs beaten
1 cup cilantro leaves, coarsely chopped
salt and fresh ground white pepper to taste
1. Ina small bowl, combine beef, salt, soya sauce, sherry, ginger root
and 1tbsp of the cornstarch. Mix well and set aside to marinate for 20
minutes
In a large saucepan or soup pot, bring chicken stock to a boil. Add beef
mixture, a little at a time, stirring to loosen the particles; cook for
2 minutes
Dissolve remaining cornstarch in 2tbsp. water; stir mixture into soup.
Return to a boil; stirring until soup is slightly thicken. In a slow
stream, pour egg into soup, stirring vigorously; cook until eggs are
set, about 30 seconds. Stir in cilantro. Season to taste with salt and
pepper. Serve immediately.
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