| 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.
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