| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 2/3 | c | Dried Wood Ear mushrooms |
| 2/3 | c | Dried Black mushrooms |
| 2 | ts | Salt |
| 1 | ts | Sugar |
| 1/3 | c | Shredded tofu |
| 1/4 | c | Shredded pork loin |
| 2 | tb | Soy sauce |
| 3 | tb | Vinegar |
| 1 | ts | Sesame oil |
| 1 | ts | Black pepper |
| 3 | tb | Cornstarch |
| 5 | Eggs; lightly beaten | |
| 2 | tb | Shredded green onion |
| 2 | tb | Shredded fresh ginger |
INSTRUCTIONS
Soak the wood ears and black mushrooms in hot water for 30 minutes or until softened. Cut off the tough stems and shred (you want 1/3 cup of each, shredded). Bring 6 cups water to boil with the salt and sugar. Add the shredded mushrooms, tofu, pork, soy sauce, vinegar, sesame oil, and black pepper. Stir well, reduce heat, cover, and simmer 5 minutes. Dissolve the cornstarch in 3 tablespoons cold water. Stir into the soup. Turn off the heat. Pour the eggs into the soup in a thin stream, stirring lightly. Stir in the remaining ingredients. Serve. MANDARIN DELIGHT NORTH 7TH STREET, PHOENIX. 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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