| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Of bean curd cut into strips |
| 20 |
|
Pieces of bamboo shoots |
| 1 |
c |
Pork, cut into thin strips |
| 1 |
|
Egg, beaten |
| 8 |
c |
Chicken soupstock |
| 1/2 |
c |
Soy sauce Cornstarch paste (1 tsp cornstarch and 1/2 cup cold water, well mixed) |
| 1 |
tb |
White pepper |
| 1/2 |
c |
Vinegar |
| 2 |
tb |
Chopped spring onion |
| 2 |
tb |
Sesame oil |
INSTRUCTIONS
Warm soupstock. Put bean curd, bamboo shoots, and pork strips into
soupstock and turn up heat to high until soup boils. After reaching the
boil, turn heat to simmer and add soy sauce and stir. Turn heat to high
again. Add the beaten egg while stirring. Sprinkle in white pepper and
vinegar. Reduce heat. Add cornstarch paste. Stir well until soup thickens.
Place chopped spring onion and sesame oil in a large soup tureen and pour
in soup. Serves 4.
DRAGON PALACE - Denver, CO.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”