Egg drop soup #5
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried black mushrooms | |
| ¼ | pounds | Lean pork |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Sherry |
| 1 | Egg white | |
| 6 | Dr sesame oil | |
| ¼ | cup | Bamboo shoots |
| 1 | Scallion stalk | |
| ½ | cup | Stock |
| 2 | teaspoons | Cornstarch |
| 6 | cups | Stock |
| 1 | tablespoon | Soy sauce |
| ¾ | To 1 tsp salt | |
| 2 | Eggs | |
| 1 | dash | Pepper |
Directions
Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture & cook, stirring, until soup begins to thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.
Sprinkle with minced scallions & pepper. VARIATION: For the pork, substitute chicken.