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.
2 tablespoons cornstarch
2 tablespoons water
5 cups fat-free, less-sodium chicken broth
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
2 cups (4 ounces) presliced mushrooms
1 cup shredded carrot
1 cup frozen petite peas, thawed
3/4 pound medium shrimp, peeled and deveined, cut lengthwise
2 large eggs, lightly beaten
1/4 cup thinly sliced green onions
How to Make It
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.
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