Servings: 4
Crabmeat, corn and soft asparagus spears in a creamy egg flower soup
4 cups water
4 ounces crabmeat
12 ounces canned asparagus, cut in 2-inch slices
12 ounces corn
2 tablespoons cornstarch, dissolve in ½ cup water
1 egg, beaten
2 tablespoons oyster sauce or soy sauce
salt & pepper to taste
Boil water and crabmeat in a pot.
Add asparagus, corn and cornstarch solution. When it boils, stir gently while adding egg to form “the flower” in the soup.
Add oyster sauce, salt and pepper and cook until it boils again. Serve.
Per serving: 100 calories, 2 g fat (1 g saturated fat),
10 g protein, 12 g carbohydrates, 2 g dietary fiber.
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