Created by dienia b on December 29, 2022
Step 1: Steam the frozen vegetables until hot
Step 2: Lightly salt veggies to taste
Step 3: Meanwhile
Step 4: In a small bowl , stir together the cornstarch and the water to make a cornstarch slurry.
Step 5: Set aside.
Step 6: Heat a wok until hot.
Step 7: Add the cooking oil and swirl to coat.
Step 8: Turn the heat to medium and add the garlic.
Step 9: Fry 15-30 seconds until fragrant, but do not burn. Pour in the vegetable broth and add the salt to taste.
Step 10: Let broth come to a boil.
Step 11: Stir the cornstarch slurry one more time, and then pour into the broth.
Step 12: Stir and let simmer for 30 seconds until broth has thickened.
Step 13: Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails.
Step 14: Immediately turn off the heat.
Step 15: Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve.