| 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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