| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Lean pork |
| 2 |
|
Bean curd cakes |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Cold water |
| 7 |
c |
Chicken stock |
| 1 |
cn |
(4-oz) bamboo shoots; slivered |
| 2 |
tb |
Rice vinegar; or more to taste |
| 2 |
tb |
Soy sauce |
| 1/2 |
tb |
White pepper; or more to taste |
| 1 |
|
Egg; beaten |
| 3 |
dr |
Sesame oil |
| 2 |
|
Scallions; minced |
INSTRUCTIONS
Slice pork and bean curd. Blend cornstarch and water to a paste. Bring
stock to a boil. Add pork and simmer, covered, 10 minutes. Add bean curd
and simmer, covered, 3 minutes more. Add bamboo shoots. Stir in vinegar,
soy sauce and pepper. Thicken with cornstarch paste. Slowly add beaten egg,
stirring gently once or twice. Remove from heat. Sprinkle with sesame oil
and minced scallion.
DRAGON PALACE
SOUTH SYRACUSE, DENVER
WINE: WAN-FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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