4 c canned low sodium chicken : broth 1 c mushrooms
thinly sliced 1/4 c bamboo shoots :
sliced 1/2 lb sea or bay scallops -- : sliced 1/4-inch : thick 1 ts low sodium soy sauce 1/4 ts white pepper 2 TB cornstarch 3 TB water
warm 1 whole egg :
beaten 3 TB rice vinegar 1/3 c thinly sliced green onions Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the cornstarch with the warm water. Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. Serve immediately. Recipe By : The National Fisheries Institute From: Rooby <rooby@shell.Masterpiece.Codate: Mon, 28 Oct 1996 15:09:00 -0800 -----