1/2 lb. pork, cut into small strips
2 tbsp. oil (for frying the pork)
1 (32 oz.) box chicken broth (Swanson)
1 cup water
1 1/2 tsp. chicken soup base (Knorr or Minor's)
2 tbsp. soy sauce
1/4 cup white wine or sherry
2 tbsp. dried chopped chives
1/8 tbsp. pepper
3 tbsp. cornstarch, mixed with 1/4 cup water
2 eggs, beaten

In a large saucepan, heat oil and quick fry the pork. Drain oil. Add chicken broth, 1 cup water, soup base, soy sauce, wine or sherry, chives and pepper. Bring to a boil. Stir in cornstarch mixture.

Remove from heat. Slowly dribble beaten eggs into boiled mixture.

Enjoy!

Submitted by: D. Ferrara