8 servings (serving size: 3/4 cup)

Fresh ginger and hot sauce supply the heat, while rice vinegar lends a pucker to this Chinese classic.

How to Make It

Step 1

Combine first 3 ingredients in a 2-quart sauce-pan; bring to a boil. Add chicken, and simmer, uncovered, 10 minutes. Add bamboo shoots; simmer 5 minutes. Add vinegar and next 3 ingredients; bring to a boil. Drizzle egg white into soup, stirring constantly (lacy strands will form). Stir in green onions and snow peas.

Step 2

Combine cornstarch and water; stir into soup mixture. Bring to a boil; boil 1 minute, stirring gently. Serve immediately.

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