| 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
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