3 1/2 cups vegetable stock
1/2 cup finely chopped vegemeat
1/4 cup cornstarch dissolved in 1/2 cup water
2 eggs beaten slightly
1/2 cup cooked peas
1/8 teaspoon sesame oil
Salt to taste
1/2 cup diluted milk
Boil vegetable stock.
Thicken with cornstarch and add the rest of the ingredients.
When it is boiling, turn off fire.Little by little and slightly beaten egg white.
Continue stirring.Add milk.Season well.
Yield: 4 servings.
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