2 packets of vegetable broth
4 tablespoons of cornstarch
4 tablespoons of grated carrot
4 tablespoons of mustard seeds
2 tablespoons of turmeric powder
1/4 cup of white wine vinegar
4 tablespoons of prepared ginger
2 eggs, slightly beaten
2 packets of vegetable broth
4 tablespoons of cornstarch
4 tablespoons of grated carrot
4 tablespoons of mustard seeds
2 tablespoons of turmeric powder
1/4 cup of white wine vinegar
4 tablespoons of prepared ginger
2 eggs, slightly beaten
Dissolve the packets of broth in 1 1/2 cups of hot water
In a saucepan combine cornstarch, carrot, mustard seeds, and turmeric powder
Add the vinegar and ginger
Stir well
Gradually add the broth while stirring well
Cook over low heat, stirring constantly, until thickened and bubbly
Remove some of the mixture from the saucepan and stir in the eggs
Return to the saucepan
Cook for 1 minute, stirring constantly
Transfer to decorative containers holding 1/2 cup each
Cool completely and refrigerate covered.
