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° 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.