Name: Chayote (chokos) egg-drop soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: En
Ingredients: 2 cloves garlic, finely minced; 2 cm-knob ginger, finely minced; 2 tablespoons of ground beef; drizzle of Chinese cooking wine; 4 fresh shitake mushrooms caps, thinly sliced; 1 chayote, thinly sliced; 2 handfuls of shredded cabbage; salt and white pepper to taste; 1 egg, lightly whisked; drizzle of sesame oil

Ingredients

2 cloves garlic, finely minced
2 cm-knob ginger, finely minced
2 tablespoons of ground beef
drizzle of Chinese cooking wine
4 fresh shitake mushrooms caps, thinly sliced
1 chayote, thinly sliced
2 handfuls of shredded cabbage
salt and white pepper to taste
1 egg, lightly whisked
drizzle of sesame oil

Preparation

Preparation15 min

Cook time35 min

Heat some oil in a pot, add in ginger and garlic and fry till fragrant. Add the beef, breaking beef into small bits while frying in the pot.
Drizzle of cooking wine around the edge of the pot to sizzle the beef bits. Add in mushrooms and fry with the beef.
When cooking wine almost evaporates, add chayote and cabbage and mix well with the beef and mushrooms.
Add 1 to 1-1/2 cups water, salt and white pepper to taste, cover the pot and allow simmer at low heat (about 10 to 15 minutes) till chayote and cabbage turn tender.
Turn off heat, and gently stir in the egg mixture (Note: The egg will be cooked eventually by the heat of the mixture).
Drizzle 2-3 drops of sesame oil before serving for aroma.