Egg Drop Soup #5
Serves:
Ingredients:
2
Dried black mushrooms
2
Eggs
3/4
To 1 tsp salt
1
tb
Soy sauce
6
c
Stock
2
ts
Cornstarch
1/2
c
Stock
1
Scallion stalk
1/4
c
Bamboo shoots
6
Dr sesame oil
1
Egg white
1
tb
Sherry
1
tb
Cornstarch
1/4
lb
Lean pork
1
ds
Pepper
Method:
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 to a boil.
Reduce heat & simmer, covered, 2 to 3 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.