| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Chicken broth |
| 2 |
oz |
Shredded pork tenderloin |
| 2 |
oz |
Shredded bean curd |
| 2 |
tb |
Shredded bamboo shoots |
| 2 |
tb |
Shredded cloud ears |
| 2 |
tb |
Dry lily buds |
| 1 |
tb |
Fresh ground black pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dark soy sauce |
| 3 |
tb |
Cider or rice wine vinegar |
| 2 |
ts |
Cornstarch dissolved in 2 Tblsp water; (2 to 3) |
| 1 |
|
Egg; beaten |
|
|
Few drops sesame oil |
| 2 |
tb |
Minced scallions or green onions |
INSTRUCTIONS
In a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded
cloud ears and dry lily buds in water to cover. Drain well Add the pork,
bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock.
Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar.
Slowly stir in the dissolved cornstarch until desired thickness. Slowly
pour the egg into the soup, whisking constantly to form thin strands of
egg. Remove from heat and add oil. Ladle into bowls and garnish with minced
scallions. Serves 4. Preparation time: ~20min Cooking time: ~20 min
Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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