| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Mushrooms, Soups & ste |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Chicken stock |
| 1/4 |
lb |
Shredded lean pork |
| 2 |
|
Dried black Chinese |
|
|
mushrooms soaked and |
|
|
shredded |
| 2 |
|
Fresh ginger, 2 to 3 |
| 2 |
|
Dried wood ears, soaked and |
|
|
shredded optional 2 to |
| 1/2 |
|
Firm tofu, drained and cut |
|
|
into 2"x1/4" strips |
| 1/4 |
c |
Shredded bamboo shoots |
| 1/4 |
c |
Sliced button mushrooms |
| 1/4 |
c |
Shredded cooked ham |
|
|
optional |
| 1/2 |
c |
Vinegar |
| 1 |
t |
White pepper |
| 3/4 |
t |
Salt |
| 1 |
t |
Toasted sesame oil |
| 3/4 |
t |
Sugar |
| 1 |
T |
Dark soy sauce |
| 1 |
t |
Chili oil |
| 2 |
|
Eggs, lightly beaten |
| 1 |
|
Scallion, shredded |
| 4 |
T |
Cornstarch |
INSTRUCTIONS
3
Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood
ear. Cook 2-3 minutes. Discard the ginger. Add remaining ingredients,
except the scallion, eggs, and cornstarch paste. Reduce heat and
simmer a couple minutes. Add cornstarch paste (mix the 4 TB cornstarch
with 3 TB water) and cook until thick but clear. Remove from heat and
drizzle in eggs, stirring to make threads. Garnish with scallions
before serving. Notes -I tend to mix and match among the best ideas
from various recipes, including these, when I make it. For example,
the first recipe is the better one, I think, but I like the extra
vinegar, dark soy and white (vs black) pepper from the second. Some
recipes use red pepper flakes or chopped red peppers. I don't like the
taste in this soup -it's hot, but the wrong sort of hot to my mind.
However, you can add a tsp or so, if desired. I do usually add more
white or black pepper than is given, though. One hint, even in using
others' recipes. I've found that the small amount of sugar suggested
in these recipes, used as a seasoning rather than a sweetner, makes a
real difference -seems to highlight the sour from the vinegar and the
heat from the pepper. ~Kim Kim Malo kmalo19@idt.net From ???@??? Sun
Sep 28 22:08:53 1997 Posted to EAT-L Digest by JoAnn
<joannr@PCLINK.COM> on Apr 14, 1998
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