Ingredients
- 50 g of pork loin, finely sliced
- 1 tsp of cornflour
- 4 tbsp of rice vinegar
- 1 dash of sesame oil
- 25 g of frozen peas
- 70 g of mixed mushrooms
- 50 g of water chestnuts, drained from the can and finely sliced
- 50 g of bamboo shoots, drained from the can and finely sliced
- 2 tsp of sugar
- 1 tsp of ground white pepper
- 50 g of carrots, peeled and finely sliced
- 600 ml of chicken stock, made from a cube
- 1 egg, lightly beaten
Method
Step 1
In a wok or saucepan bring the chicken stock to the boil.Step 2
Add the pork loin, carrots, bamboo shoots, water chestnuts, mushrooms, peas, rice vinegar, sugar and pepper. Cook for 2 minutes until the vegetables are just tender.Step 3
Mix the cornflour with 1 tbsp water, add to the soup and bring to the boil to thicken.Step 4
Lower the heat, add a dash of sesame oil to taste then pour in the lightly beaten egg. Gently swirl the egg around the pan until set.Step 5
Heat until the pork is cooked through and serve.