Egg Drop Soup#5

* Exported from MasterCook *

EGG DROP SOUP #5

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 d Pepper

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.



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