Egg Drop Soup#5

EGG DROP SOUP

5

5 Preparation Time :

Categories : Chinese Soups

Amount Measure Ingredient -- Preparation Method -- -- --

2 Dried black mushrooms

1/4 lb Lean pork

1 tb Cornstarch

1 tb Sherry

1 Egg white

6 Dr sesame oil

1/4 c Bamboo shoots

1 Scallion stalk

1/2 c Stock

2 ts Cornstarch

6 c Stock

1 tb Soy sauce

3/4 To 1 tsp salt

2 Eggs

1 d Pepper

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

2 to

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. - - - - - - - - - - - - - - - - - -