Mandarin soup

Yield: 4 servings

Measure Ingredient
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 teaspoon Salt
1 tablespoon Dark soy sauce
2 tablespoons Cornstarch, mixed with
¼ cup Water
1 \N Egg
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@...

: Copyright (C) 1986 USENET Community Trust

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