| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Soups |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock; (seasoned with some ginger) |
| 2 |
tb |
Light soy sauce |
| 1/4 |
lb |
Lean pork; in 1/4 inch cubes |
| 6 |
|
Dried Chinese mushrooms (soaked 3 hrs.; drained, julienned) |
| 3/4 |
ts |
Ground white pepper or more to taste |
| 1/4 |
c |
White vinegar; more or less to taste |
| 5 |
tb |
Cornstarch mixed with 5 Tbsp. water |
|
|
Salt if needed |
| 1/2 |
c |
Bamboo shoots; julienned |
| 1/4 |
|
Dried cloud ears; soaked 1 hr., |
|
|
Drained; and shredded |
| 1 |
|
Cake bean curd; cut into 1/4 inch cubes |
| 4 |
|
Eggs; beaten |
|
|
Garnish |
|
|
Cooked ham; cut in slivers |
|
|
Green onion; chopped |
|
|
Sesame oil to taste |
|
|
Grated carrot |
|
|
Ground black pepper |
INSTRUCTIONS
Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
minutes. Add pepper, vinegar, and thicken with cornstarch mixture. Adjust
seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring to simmer
and pour in eggs in a very thin stream over the surface of the soup. Wait
10 seconds and stir gently. Add garnishes and serve.
Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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