| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
|
Or |
| 4 |
|
Dried black mushrooms |
| 1/4 |
lb |
Lean pork |
| 2 |
|
Bean curd cubes |
| 1 |
|
Scallion |
| 1 |
|
Egg |
| 2 |
T |
Cornstarch |
| 1/4 |
c |
Water |
| 5 |
c |
Stock, see recipe |
| 1 |
c |
Mushroom soaking liquid |
| 1 |
T |
Sherry |
| 2 |
T |
White vinegar |
| 3/4 |
|
up to |
| 1 |
t |
Salt |
| 1 |
t |
Soy sauce |
| 1/4 |
t |
Pepper |
| 3 |
|
Sesame oil, more or less |
INSTRUCTIONS
Soak dried mushrooms. Reserve soaking liquid. Sliver mushrooms, pork
and bean curd. Mince scallion. Beat egg lightly. Blend cornstarch and
cold water to a paste. Bring stock and mushroom-soaking liquid to a
boil. Add pork and mushrooms and simmer, covered, 10 minutes. Add bean
curd and simmer, covered, 3 minutes more. Stir in sherry, vinegar,
salt, soy sauce and pepper. Thicken with cornstarch paste. Slowly add
beaten egg, stirring gently once or twice. Remove from heat. Sprinkle
with sesame oil and minced scallion. VARIATIONS: For the pork, use
half white-meat chicken and half pork. For the white vinegar,
substitute wine or cider vinegar, or lemon juice. For the sesame oil,
substitute Tabasco Sauce. In step 3, add with pork and mushrooms, 1/2
cup bamboo shoots, slivered; or 4 cloud-ear mushrooms and 1/4 cup lily
buds (both soaked and cut in half). Omit vinegar and pepper. (It's
then called "Mandarin Soup.") From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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