MANDARIN SOUP

Servings: 4
Ingredients:

4    Straw mushrooms, dried              1 T  Dark soy sauce
1/4 lb Pork, lean                          2 T  Cornstarch, mixed with
1/2 C  Bamboo shoots                     1/4 C  Water
Bean curd, fresh                    1    Egg
-(2 pieces)                         1    Scallion, chopped
4 C  Chicken stock                       1 T  Sesame oil
1 t  Salt

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.’ Servings: 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

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