Egg Drop Soup with Shrimp

    6 cups chicken stock
    Salt and freshly ground white pepper to taste
    Pinch of cayenne pepper
    ½ cup frozen peas
    16 medium shrimp peeled and deveined
    2 tablespoons cornstarch mixed with ¼ cup cold water
    2 eggs, lightly beaten with 1 teaspoon soy sauce
    2 green onions, thinly sliced

  1. Heat chicken stock, salt, pepper and cayenne pepper in uncovered wok at 225°F to just under a boil.
  2. Add peas; cook 1 minute.
  3. Add shrimp; cook until pink.
  4. Add cornstarch mixture, stirring until slightly thickened.
  5. Turn wok OFF; swirl in eggs using fork. Garnish with onions; serve immediately.

    Makes 6 to 8 servings.