Beijing Lu Zhu Stew

Ingredients

• 1 lb pork loin
• 2 large eggs
• 4 cups chicken broth
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 1 inch ginger
• ¼ cup cilantro
• ½ tsp salt

Instructions

1. 1

   Thinly slice the 1 lb pork loin against the grain into 1/8-inch pieces. In a bowl, toss the pork with 1 tbsp cornstarch and 1 tbsp soy sauce; let marinate for 10 minutes.

2. 2

   Peel and mince the 1 inch ginger. In a large pot, bring the 4 cups chicken broth and the minced ginger to a boil over high heat.

3. 3

   Reduce heat to medium-low and add the marinated pork slices one by one, stirring gently. Simmer until the pork is just cooked through and no longer pink, about 3-4 minutes.

4. 4

   In a small bowl, whisk the 2 large eggs with the remaining 1 tbsp cornstarch and 1 tbsp soy sauce until smooth.

5. 5

   While stirring the soup in a circular motion, slowly drizzle the egg mixture into the pot. The egg will form ribbons; cook for 1 minute until the egg is set.

6. 6

   Season with the 0.5 tsp salt (adjust to taste). Ladle the stew into bowls and garnish with the 0.25 cup chopped cilantro. Serve hot.

Tools you’ll need

• large pot
• small bowl
• whisk
• knife
• cutting board

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