|
Ingredients:
1lb 3oz can asparagus with liquid
Mixture1(4C stock, 1/2T rice wine, 1 1/2t salt)
Mixture2(3T cornstarch, 3T water)
Mixture3(2 egg whites, 2T water)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Drain asparagus (retain liquid) and cut into 1/2-inch sections. Heat
Mixture1, asparagus sections and retained liquid until boiling over low
heat; add Mixture2 to thicken and turn off heat. Lightly beat Mixture3
and slowly add to soup in a thin stream; mix lightly and serve.
|