Egg Drop Soup - cooking recipe

Ingredients

2 Tbsp. peanut oil
1 c. chopped onion
1 1/2 tsp. minced garlic
7 c. chicken broth
2 Tbsp. soy sauce
1/4 tsp. pepper
1 c. thinly sliced carrots
1 tsp. minced ginger root
1 lb. lean pork, cut in strips
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can sliced water chestnuts, drained
6 oz. frozen pea pods
1/4 tsp. sesame oil
2 eggs, well beaten

Preparation

In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes.
Add all remaining ingredients except eggs; bring to a boil.
Reduce heat to low.
Stir in eggs with a fork to separate into strands.