Egg Drop Soup
Reduce heat to medium and cook for 2 to 3 minutes. Slowly add the cornstarch/water mixture while stirring constantly to avoid lumps and continue to cook also while stirring constantly until soup thickens.
Add the peas and remove from heat. Slowly add the beaten eggs by pouring them in a thin stream around the edge of the pot to form streamers of egg. Gently stir in the sesame oil. Add salt and pepper to taste.