| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
| 8 |
c |
Soup stock, 6-8 cups |
| 1/2 |
|
Square bean curd, optional |
| 3 |
|
Dried black mushrooms 2-3* |
| 4 |
|
Dried wood ears, optional* |
| 1 |
|
Slice cooked ham, shredded** |
| 1 |
t |
Chili Oil, optional |
| 1/4 |
t |
White pepper |
| 3/4 |
t |
Salt |
| 1/2 |
t |
Sugar |
| 2 |
|
Eggs lightly beaten |
| 1/4 |
lb |
Pork, lean |
| 1/4 |
c |
Shredded bamboo shoot |
| 2 |
T |
Sliced can button mushrooms |
| 2 |
|
Stalks green onion, chopped |
| 4 |
T |
Vinegar |
| 1/2 |
t |
Sesame oil |
| 1 |
T |
Soy sauce |
| 3 |
T |
Cornstarch in 3 T water |
INSTRUCTIONS
Soaked and shredded. ** Optional Bring soup stock to a boil, add
shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except cornstarch, eggs, and
green onion) reduce heat and simmer for 2 minutes. Thicken with
cornstarch and turn off heat. Slowly pour in beaten eggs in a thin
stream while stirring. Serve immediately. Garnish with green onion. If
soup is to be prepared ahead of time, do not add cornstarch and eggs
until serving time. Otherwise the egg will be overcooked and spoil the
appearance. Soup should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with different amounts
of vinegar. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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