| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
|
Dried black mushrooms |
| 6 |
|
Fresh oysters |
| 1/4 |
lb |
Lean pork |
| 1/2 |
c |
Bamboo shoots |
| 6 |
|
Water chestnuts |
| 1 |
|
Scallion |
| 6 |
c |
Stock |
| 1 |
ts |
Ginger juice |
| 1 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Shell and slice oysters. Slice pork thin. Slice bamboo shoots, water
chestnuts and mushrooms. Mince scallion.
3. Heat stock. Extract ginger juice (see Glossary) and add. Add
mushrooms, bamboo shoots and water chestnuts. Bring slowly to a boil.
4. Add pork and oysters and simmer, covered, 3 to 5 minutes. Stir in
sherry, salt and pepper. Garnish with minced scallion.
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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