| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Soups |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock, seasoned |
|
|
with some ginger |
| 2 |
T |
Light soy sauce |
| 1/4 |
lb |
Lean pork, in 1/4 inch cubes |
| 6 |
|
Dried Chinese mushrooms |
|
|
soaked 3 hrs. drained |
|
|
julienned |
| 3/4 |
t |
Ground white pepper or more |
|
|
to taste |
| 1/4 |
c |
White vinegar, more or less |
|
|
to taste |
| 5 |
T |
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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