Ingredients:
1/2 c. asparagus
1 c. button mushrooms
2 pieces bean curd (tofu)
1.5 t. salt in 6c. stock
4 T. cornstarch in 6T. water (mix)
2 egg whites in [2 T.] water (mix lightly)
1/3 c. peas
1 c. crab meat
Cut asparagus to 1 inch long, slice mushrooms and tofu. Bring stock to boil, add asparagus, mush rooms, tofu, peas, and crab meat and bring to boil again; add cornstarch mixture and stir to thicken; boil again and slowly add egg white mixture; stir to mix; turn off heat; serve hot.