| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese5 |
8 |
servings |
INGREDIENTS
| 1 |
oz |
Dried mushrooms |
| 2 |
qt |
Chicken stock |
| 1/2 |
c |
Dry white wine |
| 4 |
ts |
Soy sauce |
| 1/2 |
ts |
Chinese chili paste or sauce |
| 2 1/2 |
tb |
Cornstarch |
| 5 |
tb |
Water; divided |
| 6 |
oz |
Boneless lean pork; cut into |
|
|
Pieces |
| 4 |
oz |
Cooked ham cut the same way |
| 1 |
sm |
Red bell pepper; cut thin |
|
1 |
teaspoon Sesame oil |
|
1 |
Egg |
|
8 |
Green onions — fine chopped 8 ounces Bean curd — in 1/2 in |
INSTRUCTIONS
1/2 cup Water chestnut -- thin sliced 2 teaspoons Distilled white vinegar
1/2 cup Dry white wine
cubes 8 ounces Shrimp -- shelled & deveined
Place mushrooms in bowl and cover with hot water. Let stand 30 mins. Drain
and squeeze out excess water. REmove and discard stems. Cut caps into thin
slices Combine chicken stock, wine, soy sauce and and chili paste in 5 qt
Dutch oven. Bring to boil over med heat. Reduce heat and simmer, uncovered,
5 mins. Blend cornstarch and 4 T water in small bowl. Slowly stir
cornstarch mixture into chicken broth. Cook and stir until soup boils. Add
mushrooms, pork, ham, red pepper and water chesnuts. Simmer, uncovered, 5
mins. Stir in vinegar and sesame oil . Beat egg and remaining 1 T water
with fork. Stirring constantly, gradually drizzle egg mixture slowly into
soup. Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2
minutes Makes 6-8 servings.
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