| 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 |
T |
Shredded bamboo shoots |
| 2 |
T |
Shredded cloud ears |
| 2 |
T |
Dry lily buds |
| 1 |
T |
Fresh ground black pepper |
| 1 |
t |
Salt |
| 1 |
t |
Sugar |
| 1 |
t |
Dark soy sauce |
| 3 |
T |
Cider or rice wine vinegar |
| 2 |
t |
Cornstarch dissolved in 2 |
|
|
Tblsp water 2 to 3 |
| 1 |
|
Egg, beaten |
|
|
Few drops sesame oil |
| 2 |
T |
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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