| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Of bean curd cut into |
|
|
strips |
| 20 |
|
Pieces of bamboo shoots |
| 1 |
c |
Pork, cut into thin strips |
| 1 |
|
Egg, beaten |
| 8 |
c |
Chicken soupstock |
| 1/2 |
c |
Soy sauce |
|
|
Cornstarch paste 1 tsp |
|
|
cornstarch and 1/2 cup |
|
|
cold |
|
|
water well mixed |
| 1 |
T |
White pepper |
| 1/2 |
c |
Vinegar |
| 2 |
T |
Chopped spring onion |
| 2 |
T |
Sesame oil |
INSTRUCTIONS
Warm soupstock. Put bean curd, bamboo shoots, and pork strips into
soupstock and turn up heat to high until soup boils. After reaching
the boil, turn heat to simmer and add soy sauce and stir. Turn heat to
high again. Add the beaten egg while stirring. Sprinkle in white
pepper and vinegar. Reduce heat. Add cornstarch paste. Stir well
until soup thickens. Place chopped spring onion and sesame oil in a
large soup tureen and pour in soup. Serves 4. DRAGON PALACE - Denver,
CO.
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