Mandarin Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Straw mushrooms, dried
1/4 lbs: Pork, lean
1/2 cup: Bamboo shoots,
Bean curd, fresh, 2 pieces
4 cup: Chicken stock,
1 tsp: Salt,
1 tbsp: Dark soy sauce,
2 tbsp: Cornstarch, mixed with
1/4 cup: Water,
1: Egg,
1: Scallion, chopped
1 tbsp: Sesame oil,
Directions:
Soak mushrooms in warm water for 20 minutes. Drain, reserving
liquid. Cut pork, bamboo shoots, mushrooms, bean curd into thin
strips.
Combine stock and reserved mushroom liquid in a saucepan. Bring to a
boil. Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and
simmer 5 minutes. Add bean curd and again bring to a boil. Add small
amount of hot liquid to cornstarch paste, stirring. Add mixture to
pan and cook for 1 or 2 more minutes.
Beat egg lightly and slowly add it to hot soup. Stir once, gently.
Remove soup from heat. Sprinkle with chopped scallion and sesame
oil. Serve immediately.
NOTES:
* Bamboo shoot, pork and mushroom soup -- I worked out this recipe
in an attempt to duplicate the Mandarin Soup served at the Peking
Royal Kitchen in Pittsburgh. My friends all agree that it is a good
replica; some prefer my version to the "real thing." Yield: Serves
4-6.
* The quality of the chicken stock makes a huge difference in a
recipe like this. Use fresh stock if you can, or buy the best grade
of canned chicken stock you can find.
: Difficulty: easy.
: Time: 20 minutes waiting and 20 minutes preparing.
: Precision: Measure spices and seasonings.
: Elaine Rich
: Microelectronics Computer Corporation, Austin, Texas
: HI.Rich@MCC.ARPA
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
liquid. Cut pork, bamboo shoots, mushrooms, bean curd into thin
strips.
Combine stock and reserved mushroom liquid in a saucepan. Bring to a
boil. Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and
simmer 5 minutes. Add bean curd and again bring to a boil. Add small
amount of hot liquid to cornstarch paste, stirring. Add mixture to
pan and cook for 1 or 2 more minutes.
Beat egg lightly and slowly add it to hot soup. Stir once, gently.
Remove soup from heat. Sprinkle with chopped scallion and sesame
oil. Serve immediately.
NOTES:
* Bamboo shoot, pork and mushroom soup -- I worked out this recipe
in an attempt to duplicate the Mandarin Soup served at the Peking
Royal Kitchen in Pittsburgh. My friends all agree that it is a good
replica; some prefer my version to the "real thing." Yield: Serves
4-6.
* The quality of the chicken stock makes a huge difference in a
recipe like this. Use fresh stock if you can, or buy the best grade
of canned chicken stock you can find.
: Difficulty: easy.
: Time: 20 minutes waiting and 20 minutes preparing.
: Precision: Measure spices and seasonings.
: Elaine Rich
: Microelectronics Computer Corporation, Austin, Texas
: HI.Rich@MCC.ARPA
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
Tags
Soups