Yield: 4 servings
|4 \N||Straw mushrooms, dried|
|¼ pounds||Pork, lean|
|½ cup||Bamboo shoots|
|\N \N||Bean curd, fresh (2 pieces)|
|4 cups||Chicken stock|
|1 tablespoon||Dark soy sauce|
|2 tablespoons||Cornstarch, mixed with|
|1 \N||Scallion, chopped|
|1 tablespoon||Sesame oil|
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 2 more minutes.
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.
* 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@...
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