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 —–