CHINESE EGG SOUP
4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten
1. Bring chicken broth and peas to a boil in a large saucepan.
2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green
onions.
- FRIED RICE (0.500)
- FRIED RICE SHOYU (0.500)
- CHICKEN FRIED RICE (0.500)
- CHICKEN & MUSHROOM RICE (0.500)
- CHOW FRIED RICE (0.500)
- CHINESE FRIED RICE (0.500)
- FRIED RICE (CHOW FUN) (0.500)
- FIVE-SPICE MEATBALLS (0.500)
- JAPANESE SWEET RICE DUMPLINGS (0.500)
- MICROWAVE RICE PILAF (0.500)
- RICE PAPER WRAPPED CHICKEN (0.500)
- STEAMED GINGER RICE (0.500)
- ASIAN PASTA TOSS (0.500)
- SAUTE MANDARIN FISH GRAINS IN CRAB SHELLS (0.500)
- ASIAN CHICKEN PASTA SALAD (0.500)
- ASIAN CHICKEN AND NOODLES (0.500)
- JAPANESE PASTA (0.500)
- WONTONS (0.500)
- STEAMED PORK DUMPLINGS (0.500)
- BOILED DUMPLINGS (JIAOZI) (0.500)
- JUICY STEAMED DUMPLINGS (0.500)
- STEAMED POT DUMPLINGS (0.500)
- SAUTEED DUMPLINGS (0.500)
- SHAPED DUMPLINGS (SHAO MAI) (0.500)
- STEAMED CRYSTAL - FILLED DUMPLINGS (0.500)
- SAUTEED DUMPLINGS (POT STICKERS) (0.500)
- DEEP FRIED DOUGH STICKS (0.500)
- PANCAKE WITH EGG FILLING (0.500)
- MUTTON TARTS (0.500)
- SAUTEED CHICKEN WONTONS (0.500)
