| Yield | |
|---|---|
| Source | Cooking Light, Jan/Feb 2006 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, Jan/Feb 2006 |
| Prep time | 45 minutes |
| 2 | Tablespoon | Cornstarch |
| 2 | Tablespoon | Water |
| 5 | Cup | Chicken Broth |
| 1 | Tablespoon | Sherry |
| 1 | Tablespoon | Soy Sauce |
| 1 1⁄2 | Teaspoon | Ginger (grated) |
| 1 | Teaspoon | Sesame Oil |
| 2 | Cup | Mushrooms (sliced) |
| 1 | Cup | Carrot (shredded) |
| 1 | Cup | Peas (frozen, thawed) |
| 2 | Eggs (lightly beaten) | |
| 3⁄4 | Pound | Shrimp (peeled and deveined, cut lengthwise) |
| 1⁄4 | Cup | Green Onions (thinly sliced) |
1.Combine cornstarch and water in a small bowl, stirring with a whisk.
2.Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in a large saucepan. Bring to a boil. Add mushrooms and carrot; cook 2 minutes. Add peas and shrimp; cook 3 minutes or until shrimp are done. Remove from heat. Slowly drizzle egg into broth mixture, stirring constantly. Stir in onions.