Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

Better than takeout, this fast Cantonese-style menu works both for weeknight dining and impromptu entertaining. Drizzle the egg into the soup while stirring to create "flowers." Total time: 45 minutes.

Recipe by Cooking Light January 2006


Recipe Summary

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Combine cornstarch and water in a small bowl, stirring with a whisk.

  • Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in a large saucepan. Bring to a boil. Add mushrooms and carrot; cook 2 minutes. Add peas and shrimp; cook 3 minutes or until shrimp are done. Remove from heat. Slowly drizzle egg into broth mixture, stirring constantly. Stir in onions.

Nutrition Facts

226 calories; calories from fat 23%; fat 5.7g; saturated fat 1.4g; mono fat 1.3g; poly fat 1.1g; protein 26.7g; carbohydrates 15.6g; fiber 4g; cholesterol 235mg; iron 4.1mg; sodium 841mg; calcium 104mg.