Pork and Egg Flower Soup

From Somkhith Inthoulay at Madison Middle School.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 recipe

Ingredients

• 8  ounces  lean pork
• 1  teaspoon thick soy sauce
• 1  teaspoon thin soy sauce
• 1  teaspoon  peanut oil
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 2  teaspoons cornstarch
• 2  eggs
• 1  spring onion
• 8 -10  cups water
• 1  cup peas, frozen
•  water, 2 dessert spoons
• 2  teaspoons cornstarch
• 1⁄2 teaspoon msg
• 1  teaspoon salt

Directions

1. Mince pork and marinate for 15 minutes with soy sauces, oil, sugar, and first measures of salt and cornstarch. Beat the eggs. Chop spring onion finely. Bring first measure of water to boil; add peas. When it boils again, add marinated, minced pork, stirring and breaking up lumps. Cover and simmer for 20 minutes. Mix 2nd measures of water and cornstarch and stir into soup. Cook until cornstarch is clear. Take it off heat; Add spring onion and gently stir in beaten eggs. Add MSG, if desired, and second measure of salt.