More Than Egg Drop Soup
Quick delicious and hearty - Judi

2 Tbs. oil
1 cup chopped onions
2-4 cloves minced garlic
1-2 tsp minced ginger root
4 cups chicken stock or 4 cans chicken broth
1-1/2 Tbs. soy sauce
1/4 tsp pepper
3/4 tsp Oriental sesame oil, very important
1 cup thinly sliced carrots
1/2 lb lean pork cut into very thin strips
1 8oz can sliced water chestnuts, drained
1 8oz can bamboo shoots, drained
1 can straw mushrooms, drained
6oz fresh or frozen pea pods
Bok Choy (optional)
2or3 eggs well beaten

In soup pot (Dutch oven) heat oil, add onion, garlic and ginger root, cook about 5 min.

Stir in broth, soy sauce, pepper and sesame oil. Bring to boil.

Add carrots, simmer 5 minutes or so.

Stir in pork, simmer 6-7 min add remaining ingredients except eggs. Bring to a boil.

Reduce heat to low. Drip in eggs with fork to separate into strands.

Makes 8-10 servings. Keeps well in fridge.