| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Pittsburgh | Soups, Usenet | 4 | Servings |
INGREDIENTS
| 4 | Straw mushrooms, dried | |
| 1/4 | lb | Pork, lean |
| 1/2 | c | Bamboo shoots |
| Bean curd, fresh (2 pieces) | ||
| 4 | c | Chicken stock |
| 1 | ts | Salt |
| 1 | tb | Dark soy sauce |
| 2 | tb | Cornstarch, mixed with |
| 1/4 | c | Water |
| 1 | Egg | |
| 1 | Scallion, chopped | |
| 1 | tb | Sesame oil |
| 2 | more minutes. |
INSTRUCTIONS
Soak mushrooms in warm water for 20 minutes. Drain, reserving liquid. Cut pork, bamboo shoots, mushrooms, bean curd into thin strips. Combine stock and reserved mushroom liquid in a saucepan. Bring to a boil. Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and simmer 5 minutes. Add bean curd and again bring to a boil. Add small amount of hot liquid to cornstarch paste, stirring. Add mixture to pan and cook for 1 or Beat egg lightly and slowly add it to hot soup. Stir once, gently. Remove soup from heat. Sprinkle with chopped scallion and sesame oil. Serve immediately. NOTES: * Bamboo shoot, pork and mushroom soup -- I worked out this recipe in an attempt to duplicate the Mandarin Soup served at the Peking Royal Kitchen in Pittsburgh. My friends all agree that it is a good replica; some prefer my version to the "real thing." Yield: Serves 4-6. * The quality of the chicken stock makes a huge difference in a recipe like this. Use fresh stock if you can, or buy the best grade of canned chicken stock you can find. : Difficulty: easy. : Time: 20 minutes waiting and 20 minutes preparing. : Precision: Measure spices and seasonings. : Elaine Rich : Microelectronics Computer Corporation, Austin, Texas : HI.Rich@MCC.ARPA : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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