chinesecookbook

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Ingredients:

1 lb duck meat
2 tblsp oil
1 tsp salt
2 tblsp soy sauce
2 sticks celery
2 oz fresh mushrooms
4 oz frozen peas
1 cups stock
2 tsp cornstarch
3 oz split, toasted almonds

Directions:

Cut the duck meat into paper thin slices. Heat the oil, add the salt and
duck and fry for about 5 minutes or until the meat is tender. Add the
soy sauce and mix well.
Wash and chop the celery; wash and thinly slice the mushrooms; add both
to the pan with the peas, mix well and cook for 1 minute. Add the stock,
bring to the boil and simmer for 5 minutes.
Mix the cornstarch to a smooth paste with a little cold water, stir into
the pan, bring to the boil, stirring all the time until slightly
thickened. Add the almonds and serve.

Ingredients:

1 1/2 quarts chicken broth or clear soup stock
2 tbls. cornstarch, mixed in 1/4 cup cold water
2 eggs, slightly beaten with a fork
2 scallions, chopped, including green ends

Directions:

Bring soup stock to a bowl.  Slowly pour in the corn starch mixture
while stirring the stock, until the stock thickens.  Reduce heat
so stock just simmers.  Pour in  the eggs slowly while stirring
the soup.  As soon as the last bit of egg is in, shut off heat at once
Serve with chopped scallions on top.