| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Egg noodles |
| 2 |
sl |
Smoked ham |
| 12 |
md |
Oysters |
| 1 |
sl |
Fresh ginger root |
| 2 |
|
Scallion stalks |
| 6 |
c |
Stock |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2".
2. Cut ham in strips. Shell oysters. Mince ginger root and scallions.
3. Bring stock to a boil. Add ham strips; simmer, covered, 5 minutes.
4. Add oysters, ginger root and salt. Then simmer, covered, about 5 minutes
more.
5. Add noodles and scallions; cook only to heat through.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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