Shrimp and Egg Flower Soup Menu

Better than takeout, this fast Cantonese-style menu works both for weeknight dining and impromptu entertaining.

Shrimp and Egg Flower Soup
Servings

* Combine 4 cups fresh snow peas, 2 tablespoons chopped green onions, and 1 (5-ounce) can drained, sliced water chestnuts in a large bowl. Combine 2 tablespoons rice wine vinegar, 1 tablespoon low-sodium soy sauce, 2 teaspoons toasted sesame seeds, 1 teaspoon sugar, and 2 teaspoons dark sesame oil. Drizzle vinaigrette over snow pea mixture; toss well to coat.

Cooking Light, January 2006