| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Eggs |
Chinese |
|
10 |
Servings |
INGREDIENTS
| 2 |
oz |
Dried wooden ear mushrooms |
| 1 |
c |
Hot water |
| 2 |
tb |
Vegetable oil |
| 1/2 |
lb |
Lean pork; julienned |
|
|
Salt |
|
|
Freshly ground black pepper |
| 4 |
oz |
Straw mushrooms; washed, trimmed and sliced |
| 4 |
oz |
Bamboo shoots |
| 6 |
oz |
Bean curd; shredded |
| 2 |
qt |
Chicken stock |
| 1/3 |
c |
Cornstarch |
| 1/2 |
c |
Water |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Rice wine vinegar |
| 4 |
|
Eggs; beaten |
| 1/2 |
c |
Chopped green onions; green part only |
|
|
Chili Oil; to taste |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB26 CHINESE CUISINE
Soak the mushrooms in the warm water for 30 minutes. Drain and julienne the
mushrooms. In a wok, over medium heat, add the oil. Season the pork with
salt and pepper. When the oil is hot, add the pork and stir-fry for 2
minutes. Add the straw mushrooms, bamboo shoots, bean curd, and wood ear
mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the stock
and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve
the cornstarch in the water. Stir the cornstarch mixture into simmering
liquid. Bring the liquid back to a boil and cook for 2 to 3 minutes. Reduce
the heat to a simmer and add the soy sauce and rice wine vinegar. In a wide
circle, stir in the beaten eggs. Stir gently until the eggs are cooked.
Reseason with salt and pepper. Stir in the green onions. Ladle into bowls
and serve warm. Pass the chili oil at the table, encase any one needs some
heat.
Yield: 10 servings
Posted to MM-Recipes Digest by Odetta <orenthal@innocent.com> on Sep 20,
1998, converted by MM_Buster v2.0l.
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