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Ingredients Jump to Instructions ↓

  1. 2 Dried black mushrooms

  2. 2 Eggs

  3. 3/4 To 1 tsp salt

  4. 1 tb Soy sauce

  5. 6 c Stock

  6. 2 ts Cornstarch

  7. 1/2 c Stock

  8. 1 Scallion stalk

  9. 1/4 c Bamboo shoots

  10. 6 Dr sesame oil

  11. 1 Egg white

  12. 1 tb Sherry

  13. 1 tb Cornstarch

  14. 1/4 lb Lean pork

  15. 1 ds Pepper

Instructions Jump to Ingredients ↑

  1. Soak dried mushrooms.

  2. Shred pork.

  3. Combine cornstarch, sherry & egg white; add to pork & toss to coat.

  4. Sprinkle with sesame oil.

  5. Shred bamboo shoots & soaked mushrooms.

  6. Mince scallion stalk.

  7. Blend cold stock & remaining cornstarch.

  8. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt.

  9. Bring to a boil.

  10. Reduce heat & simmer, covered, 2 to 3 minutes.

  11. Add cornstarch mixture & cook, stirring, until soup begins to thicken.

  12. Add pork & cook 1 minute more.

  13. Meanwhile beat eggs.

  14. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.

  15. Sprinkle with minced scallions & pepper.

  16. VARIATION: For the pork, substitute chicken.

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