Ingredients
- 1 egg (whole beaten)
- 1/4 bamboo shoots (sliced)
- 4 c low sodium chicken (canned)
- 1/2 lb sea
- 1 c mushrooms thinly (sliced)
- 3 tb water warm
- 3/8 c thinly green onions (sliced)
- 3 tb rice vinegar
- 2 tb cornstarch
- 1 ts low sodium soy sauce
- 1/4 ts pepper (white)
Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes. Rinse scallops under cold running water. Add scallops, soy sauce and pepper. Bring to a boil. Mix the cornstarch with the warm water. Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat. Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion. Serve immediately. Recipe By : The National Fisheries Institute
