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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From my files- may have been from Better Homes and Gardens but not certain. Ingredients:
1 egg white, slightly beaten |
2 tablespoons cornstarch |
1/2 teaspoon ground ginger |
8 ounces shrimp, peeled, deveined, finely chopped |
6 cups chicken broth |
3 tablespoons rice wine or 3 tablespoons dry sherry |
1/4 teaspoon pepper |
1 garlic clove, minced |
1 cup fresh snow pea, halved crosswise |
3/4 cup carrot, thinly sliced |
4 ounces tofu, cubed |
3 tablespoons green onions, thinly sliced |
Directions:
1. For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.
2. Add shrimp and mix well.
3. In a Dutch oven combine broth, rice wine, pepper and garlic.
4. Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.
5. Cover and simmer for 1 minute.
6. Add pea pods, carrots, tofu, and green onion.
7. Return to boiling; reduce heat; cover and simmer for 5 minutes more until vegetables are crisp-tender.
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