Preparation:
Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes.
Rinse scallops under cold running water. Add scallops, soy sauce and pepper.
Bring to a boil. Mix the cornstarch with the warm water.
Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat.
Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion.
Serve immediately. |
