| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 1/2 |
lb |
Spinach |
| 1/2 |
c |
Bamboo shoots |
| 6 |
c |
Stock |
| 1 |
ts |
Salt |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Cut spinach leaves in 1-inch sections. Slice bamboo shoots and soaked
mushrooms.
3. Bring Stock to a boil. Add mushrooms and bamboo shoots and simmer,
covered, 10 minutes.
4. Add spinach and simmer, uncovered, 2 minutes more. Season with salt
and sesame oil.
VARIATIONS: For the dried mushmoms, substitute 1/4 pound fresh
mushrooms, sliced.
For the bamboo Shoots, substitute 1/2 cup celery or 1/2 cup carrots,
diced.
For the spinach, substitute water cress.
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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