| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Beche-de-mer |
| 1/2 |
c |
Shrimp |
| 1/2 |
c |
Fish filet |
| 1/2 |
c |
Bamboo shoots |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Stock |
| 2 |
tb |
Peanut oil |
| 1 |
tb |
Sherry |
| 5 |
c |
Stock |
| 1 |
ts |
Salt |
| 2 |
tb |
Vinegar |
| 3 |
dr |
Sesame oil; more or less |
| 2 |
|
Eggs |
INSTRUCTIONS
1. Soak b.che-de-mer.
2. Shell and devein shrimp; cut in half if large. Slice fish fillet
against the grain. Shred bamboo shoots and b.che-de-mer. Mince scallion
stalk. Blend cornstarch and stock to a paste.
3. Heat oil very hot and stir-fry shrimp and bamboo shoots 1 minute. Add
sherry, b.che-de-mer and fish; stir-fry gently 1 minute more.
4. Add remaining stock and salt. Bring to a boil. Add cornstarch paste
and cook, stirring, until soup thickens and is smooth.
5. Stir in vinegar, sesame oil and minced scallion. Beat eggs and stir
in quickly, then remove from heat.
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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