West Lake Beef Soup

1. 1

   Mix the beef with the wine and 1 tablespoon of the soy sauce; set aside.

2. 2

   Bring the stock to a boil in a large saucepan.

3. 3

   Season with the remaining soy sauce and the white pepper.

4. 4

   In a small bowl, combine 2 tablespoons of the stock with the cornstarch.

5. 5

   Add the peas and beef to the stock and cook, stirring occasionally, just until the peas are bright green and the beef loses its pinkness, about 2 minutes.

6. 6

   Using a whisk or chopsticks, drizzle in the egg whites, stirring constantly.

7. 7

   Stir in the cornstarch mixture.

8. 8

   When the soup thickens, remove it from the heat and stir in the cilantro.

9. 9

   Serve immediately.

10. 10

    Substitute 1/2 pound shredded crabmeat or lobster meat for the beef and fish stock (page 161) for the beef or chicken stock.

11. 11

    In step 2, add the crabmeat after the egg whites (it will cook almost instantly).

* Per serving · 4 servings · Values may vary.

No additional tips available.