/rating_off.png "1 Star")
Loading...| 1 teaspoon cornstarch | |
| 1 teaspoon soy sauce | |
| 1 tablespoon oil | |
| 1/4 lb pork , cut into 1/8 pieces | |
| 6 cups chicken stock | |
| 1 cup carrot , sliced in 1/4 inch pieces | |
| 1/2 cup celery , cut in 1/4 inch pieces | |
| 1/4 cup mushroom , canned | |
| 1 egg |
| 1. | In a small bowl, mix cornstarch and soy sauce until smooth. |
| 2. | Heat oil in a wok or large saucepan over high heat; add pork and stir-fry until it begins to brown, about 2-3 minutes. |
| 3. | Add chicken stock, carrots and celery; bring to a boil. |
| 4. | Reduce heat; cover and simmer until vegetables are almost tender. |
| 5. | Stir in mushroom, and soy sauce mixture; return to a boil and cook for 1-2 minutes until soup thickens slightly. |
| 6. | Gently pour beaten egg into the soup while stirring. |
| 7. | Remove from heat and let stand for 2-3 minutes before serving. |
Easy to make, delicious and satisfying.
Can be made in less than 30 minutes.
Not suitable for vegetarians or vegans.
Pork can be substituted for chicken.
This soup is low in calories, high in protein and packed with vegetables.
Carrots and celery are high in fiber, vitamins and minerals. Mushrooms are loaded with antioxidants and promote a healthy immune system. Egg is an excellent source of protein and is good for muscle development.
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