Egg drop soup #5
Yield: 5 Servings
Ingredients:
- 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 ds Pepper
Instructions:
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.
