Chinese Shrimp and Tofu Soup

Ingredients

• 0.5 teaspoon pepper black
• 1 quart chicken stock see 
• 1 tablespoon cornstarch 
• 0.5 inch ginger root fresh minced
• 2 cloves garlic minced
• 0.3 cup peas frozen thawed
• 6 ounces shrimp raw shelled deveined
• 1 teaspoon salt 
• 8 ounces spicy tofu diced
• 1 tablespoon vegetable oil 

Equipment

• sauce pan
• wok

Directions

1. Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside.
2. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer.
3. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.