Egg Drop Soup

Ingredients

• 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

Directions

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.