| 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 |
sl |
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 |
tb |
Mushrooms, sliced |
| 1 |
sl |
Cooked ham, shredded (opional) |
| 1/2 |
c |
Vinegar |
| 1 |
ts |
White pepper |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Sesame oil |
| 3/4 |
ts |
Sugar |
| 1 |
tb |
Dark soy sauce |
| 1 |
ts |
Chili oil (opional) |
| 2 |
|
Eggs, lighty beaten |
| 1 |
|
Stalk green onion, shredded |
| 4 |
tb |
Cornstarch in 3 tbs water |
INSTRUCTIONS
1. 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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