Mandarin soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Straw mushrooms, dried | |
| ¼ | pounds | Pork, lean |
| ½ | cup | Bamboo shoots |
| 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 | Egg | |
| 1 | Scallion, chopped | |
| 1 | tablespoon | Sesame oil |
Directions
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.
NOTES:
* 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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