| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Soups/stews |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Soup stock |
| 1/4 |
lb |
Lean pork, shredded |
| 2 |
|
Dried black mushrooms |
|
|
soaked and shredded |
| 2 |
|
To 3 sl of ginger |
| 2 |
|
To 3 dried wood ears, soaked |
|
|
and shredded opional |
| 1/2 |
|
Square bean curd, cut into |
|
|
1/4 x 2 in strips |
|
|
opional |
| 1/4 |
c |
Shredded bamboo shoots |
| 2 |
T |
Mushrooms, sliced |
| 1 |
|
Cooked ham, shredded |
|
|
opional |
| 1/2 |
c |
Vinegar |
| 1 |
t |
White pepper |
| 3/4 |
t |
Salt |
| 1 |
t |
Sesame oil |
| 3/4 |
t |
Sugar |
| 1 |
T |
Dark soy sauce |
| 1 |
t |
Chili oil, opional |
| 2 |
|
Eggs, lighty beaten |
| 1 |
|
Stalk green onion, shredded |
| 4 |
T |
Cornstarch in 3 tbs water |
INSTRUCTIONS
Bring soup stock to a boil in a large pot and add shredded pork, black
mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger.
2. Add remaining ingredients, excekpt cornstarch, eggs and green
onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and
cook until thickened and clear. 3. Remove from heat and slowly stir in
beaten eggs. Garnish with green onion. Serve immediately. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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