Chinese Egg Flower Soup

• 1 egg for each person
• 1 to 3 scallions
• 1/6 to 1/4 small head lettuce
• 1 medium tomato
• 1 to 2 Tbsp. soy sauce
• Season-All seasoned salt
• 1 c. chicken soup stock per person

1. Chop scallions medium fine.
2. Cut tomato into wedges.
3. Break the lettuce into bite size pieces.
4. Place about 1 tablespoon vegetable oil in wok and heat to almost smoking.
5. Place eggs in a cup and scramble.
6. Pour into oil and allow it to "flower up" before folding in to cook remaining egg.
7. Add soup stock, soy sauce and seasoned salt (about 1/4 teaspoon).
8. Bring to a boil and boil for 1 minute, breaking up "flowers" into bite size pieces.
9. Add scallions, tomato and lettuce.
10. Bring to a boil, boiling for 1 minute, then serve immediately.
11. Makes 4 to 5 servings.

egg, scallions, head lettuce, tomato, soy sauce, season, chicken soup stock per

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899995 (may not work)