HEARTY EGG DROP SOUP

	Contributed By:  Joy Peteros


	Ingredients:
	
	2 tbsp. oil
	1 cup chopped onions
	1 1/2 tsp. minced fresh garlic
	1 tsp. minced ginger root
	4 (14 1/2oz.) chicken broth
	1 1/2 tbsp. soy sauce
	1/4 tsp. pepper and sesame oil
	1 cup thinly sliced carrots
	1/2 lb. lean pork cut into strips.
	1 can bamboo shoots, drained (8oz.)
	1 can (8oz.) sliced water chestnuts, drained
	1 can (6oz.) frozen pea pods
	2 eggs, well beaten
	

	Cooking Directions:

	1. In a large saucepan, heat oil over medium heat.  Add
	   onions, garlic and ginger; cook and stir until tender.
	   Stir in broth, soy sauce, pepper and sesame oil; bring
	   to a boil.  Add carrots; simmer for 5 mins.  Stir in 
	   pork; simmer for 2 mins.  Add all remaining ingredients
	   except eggs, bring to a boil.  Reduce heat to low.
	   Stir in eggs with fork to seperate into strands.