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Serving Size: 4
preparation Time: 20 minutes
Ingredients:
6 cups
basic Chinese chicken stock
1/4 cup Chinese
rice wine -- or dry sherry
2 tsp low sodium soy sauce
freshly ground black pepper -- to taste
6 1/2 cups fresh watercress
3 egg whites -- lightly beaten
2 tsp sesame seeds
3 shallots -- diced
Directions:
Bring stock to the boil and add wine, soy sauce and
pepper.
Reduce heat and whisk through egg whites and
watercress.
When egg mixture turns white serve immediately.
Sprinkle with sesame seeds and shallots.
Per Serving (excluding unknown items):
45 Calories; 1g Fat
(19.3% calories from fat); 5g Protein; 3g
Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
174mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Fat.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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