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Categories:
peanut oil onion garlic chicken broth soy sauce pepper carrots ginger root lean pork bamboo shoots water chestnuts frozen pea pods sesame oil eggs
Viewed: 15 - Published at: 9 years agoIngredients
- 2 Tbsp. peanut oil
- 1 c. chopped onion
- 1 1/2 tsp. minced garlic
- 7 c. chicken broth
- 2 Tbsp. soy sauce
- 1/4 tsp. pepper
- 1 c. thinly sliced carrots
- 1 tsp. minced ginger root
- 1 lb. lean pork, cut in strips
- 1 (8 oz.) can bamboo shoots, drained
- 1 (8 oz.) can sliced water chestnuts, drained
- 6 oz. frozen pea pods
- 1/4 tsp. sesame oil
- 2 eggs, well beaten
Method
- In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes.
- Add all remaining ingredients except eggs; bring to a boil.
- Reduce heat to low.
- Stir in eggs with a fork to separate into strands.
