| 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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