Mandarin Soup

* Exported from MasterCook *

MANDARIN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

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

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



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