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6 cups chicken stock
¼ cup dry sherry
1½ tablespoons soy sauce
6 to 8 fresh mushrooms, wiped clean and thinly sliced
1 teaspoon lemon juice
6 green onions, cut in ½ inch diagonal slices
1 small carrot, pared and cut in thin diagonal slices
¼ pound tiny shelled shrimp, optional
- Bring stock to simmer in uncovered wok at 225°F. Stir in sherry and soy sauce; simmer 5 minutes.
- Add remaining ingredients; bring to a boil; simmer 5 minutes. Serve immediately.
Makes 6 to 8 servings.