| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Soup | 4 | Servings | |
INGREDIENTS
| 1 | Or | |
| 2 | Dried black mushrooms | |
| 12 | Clams | |
| 1/4 | c | Bamboo shoots |
| 8 | Snow peas | |
| 1/2 | Scallion stalk | |
| 6 | c | Stock |
| 1 | tb | Sherry |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Soak dried mushrooms. Shell clams with a knife or steam about 5 minutes to open. 2. Slice mushrooms and bamboo shoots. Stem snow peas. Mince scallion. 3. Bring stock to a boil. Add mushrooms, bamboo shoots and snow peas and simmer, uncovered, 2 minutes. 4. Stir in sherry, minced scallion and pepper. Add clams. Simmer 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.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”