EGG DROP SOUP
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 also while stirring constantly
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, if desired.
