Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep Time
14 Mins
Cook Time
10 Mins
Yield
Makes 12 cups

How to Make It

Step 1

Heat oil in a Dutch oven over medium heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add mushrooms; sauté 1 minute. Stir in broth, next 5 ingredients, and chili paste, if desired, and bring to a boil.

Step 2

Stir in shrimp and snow peas, and cook 2 to 3 minutes or until shrimp turn pink. Add cornstarch mixture, and simmer 1 to 2 minutes or until slightly thickened. Remove from heat. Pour in egg, stirring slowly in one direction.

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