| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 7 |
|
Cloud Ear mushrooms |
| 7 |
|
Tiger lily buds |
| 1 |
qt |
Chicken stock |
| 1 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Bamboo shoots; drained, rinsed; & shredded |
| 1/4 |
lb |
Boneless pork; trimmed of fat, sliced 1-1/2" x 2" squares |
|
|
Fresh Chinese bean curd; drained; rinsed, & shredded |
| 1/4 |
ts |
Ground white pepper |
| 2 |
tb |
White vinegar |
| 1 |
|
Egg; lightly beaten |
| 2 |
tb |
Cornstarch mixed with |
| 3 |
tb |
Cold water |
| 2 |
tb |
Sesame oil |
| 1 |
|
Scallion; finely chopped including green part |
INSTRUCTIONS
Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10
mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in.
lengths. Have remaining ingredients measured & placed nearby for cooking.
Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger
lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately
reduce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper
& vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it
and pour into the saucepan. Stir until soup thickens. Slowly pour in the
beaten egg, stirring gently. Remove from heat and pour into a serving bowl.
Stir in the sesame seed oil and sprinkle the choppped scallion on top of
the soup. Serve immediately.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
WINE: TAI-SHAN
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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