| 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 |
t |
Salt |
| 1 |
T |
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 |
t |
Ground white pepper |
| 2 |
T |
White vinegar |
| 1 |
|
Egg, lightly beaten |
| 2 |
T |
Cornstarch mixed with |
| 3 |
T |
Cold water |
| 2 |
T |
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.
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”