| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Soups/stews | 5 | Servings |
INGREDIENTS
| 2 | Dried black mushrooms | |
| 1/4 | lb | Lean pork |
| 1 | tb | Cornstarch |
| 1 | tb | Sherry |
| 1 | Egg white | |
| 6 | Dr sesame oil | |
| 1/4 | c | Bamboo shoots |
| 1 | Scallion stalk | |
| 1/2 | c | Stock |
| 2 | ts | Cornstarch |
| 6 | c | Stock |
| 1 | tb | Soy sauce |
| 3/4 | To 1 tsp salt | |
| 2 | Eggs | |
| 1 | ds | Pepper |
INSTRUCTIONS
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture & cook, stirring, until soup begins to thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions & pepper. VARIATION: For the pork, substitute chicken. ___------- Recipe via Meal-Master (tm) v8.02 Posted to MM-Recipes Digest V4 #030 by BobbieB1@aol.com on Jan 29, 1997.
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