EGG FLOWER SOUP|
4 c. chicken broth
1 Tbsp. cornstarch
2 green onions, diced
1 can water chestnuts, diced
1/3 c. diced pork
2 eggs, lightly beaten
Place broth in 2 quart glass casserole. Microwave on
High for 5 minutes. Mix cornstarch with 2 tablespoons water.
Add to broth, mixing well. Add onions, water chestnuts and
pork. Microwave on High for 3 minutes, stirring occasionally,
until broth is clear and hot. Blend in eggs with fork, stir-
ring well as eggs begin to cook and form flowers. Yields 4
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