Egg Drop Soup

• 2 Tbsp. peanut oil
• 1 c. chopped onion
• 1 1/2 tsp. minced garlic
• 7 c. chicken broth
• 2 Tbsp. soy sauce
• 1/4 tsp. pepper
• 1 c. thinly sliced carrots
• 1 tsp. minced ginger root
• 1 lb. lean pork, cut in strips
• 1 (8 oz.) can bamboo shoots, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 6 oz. frozen pea pods
• 1/4 tsp. sesame oil
• 2 eggs, well beaten

1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes.
2. Add all remaining ingredients except eggs; bring to a boil.
3. Reduce heat to low.
4. Stir in eggs with a fork to separate into strands.

peanut oil, onion, garlic, chicken broth, soy sauce, pepper, carrots, ginger root, lean pork, bamboo shoots, water chestnuts, frozen pea pods, sesame oil, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426689 (may not work)