Chayote (chokos) egg-drop soup

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

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Preparation

• 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.