Butternut Squash Frittata
The recipe Butternut Squash Frittata can be made in approximately 45 minutes. This recipe serves
Egg Drop Soup from The Chinese Takeout Cookbook
Ingredients
- 6 dried shiitake mushrooms
- 6 cups chicken stock or vegetable stock
- 1 teaspoon chinese rice wine or dry sherry
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon cornstarch, dissolved in 3 tablespoons water
- 1 large egg
- 1 scallion, green part only, thinly sliced
Instructions
Egg Drop Soup from 'The Chinese Takeout Cookbook' serves 4 original recipe by Serious Eats.
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