Recipe: Egg Petal Soup with Cucumbers (Chinese) (Woman's Day, 1963)

EGG PETAL SOUP WITH CUCUMBERS

1/4 pound lean pork
1 1/2 teaspoons sherry
1 1/2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
2 tablespoons oil
1 1/2 quarts chicken broth
1 green onion, sliced
1 cucumber. sliced
1/4 teaspoon monosodium glutamate (MSG) (optional)
Salt and pepper
1 egg, slightly beaten

Cut pork in shreds. Combine sherry, soy sauce and cornstarch and mix thoroughly with pork.

Heat oil in a deep kettle and quickly brown pork.

Add broth and simmer 10 minutes.

Add onion, cucumber and mono sodium glutamate. Season to taste with salt and pepper and simmer 5 minutes more.

Bring to a fast boil and slowly add beaten egg, stirring constantly. To make sure that the egg will cook in shreds, or "petals", turn off the heat the moment you add it.

Makes 1 1/2 quarts or 4 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963