| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; minced |
| 6 |
c |
Beef broth |
| 1 |
tb |
Soy sauce |
| 1 |
c |
Canned straw mushrooms; drained |
| 1 |
c |
Canned sliced bamboo shoots; drained |
| 1 |
c |
Chopped tofu; (optional–see "Variations" below) |
| 3 |
tb |
Cornstarch |
| 3 |
tb |
Cold water |
| 3 |
|
Egg whites; lightly beaten |
| 1 |
tb |
White vinegar |
| 1/8 |
ts |
Hot red pepper sauce |
INSTRUCTIONS
In a lg saucepan, heat oil over medium heat. Add garlic. Cook, stirring
constantly, for 1 minute. Add broth and soy sauce. Cook 1 minute longer.
Stir mushrooms, bamboo shoots, and tofu into pan. Cook, stirring, for 10
minutes. In a small bowl, combine cornstarch and water. Mix well. Add
cornstarch mixture to pan. Cook, stirring occasionally, until soup
thickens, about 3 minutes. Stir egg whites, vinegar, and red pepper sauce
into pan. Cook, stirring, until egg whites are set, about 1 minute. Ladle
soup into individual serving bowls. Serve immediately.
VARIATION: Add 1c shredded cooked pork, beef, or chicken to the soup with
the vegetables.
Posted to recipelu-digest Volume 01 Number 536 by Abtaxel <Abtaxel@aol.com>
on Jan 15, 1998
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