Egg Drop Soup No5

Ingredients

2 dried black mushrooms 1/4 lb lean pork 1 tbsp cornstarch 1 tbsp sherry 1 egg white 6 dr sesame oil 1/4 cup bamboo shoots 1 scallion stalk 1/2 cup stock 2 tsp cornstarch 6 cup stock 1 tbsp soy sauce 3/4 to 1 tsp salt 2 eggs 1 dash pepper	Advertisements

Preparation
 
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.

 

 
Servings: 5

 

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