Recipe - Crab Combination Soup

1 ounce Dried mushrooms
Boiling water
6 ounce Fresh or thawed frozen
Crabmeat
4 ounce Frozen sea scallops
One half cup Drained whole or cut or sliced up
Bamboo shoots (One half of 8 oz
Can)
8 Green onions
1 teaspoon Vegetable oil
1 Egg, slightly beaten
6 cup Chicken broth
One half teaspoon Grated pared fresh ginger
Root
3 tablespoon Cornstarch
6 tablespoon Water
1 One half tablespoon Rice wine (or dry sherry)
4 teaspoon Soy sauce
2 Egg whites

1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg
completely covers bottom. Cook over mediumhigh heat until egg is set.
Loosen edges and turn omelet over to cook other side. Remove from pan, roll
up and cut into thing strips.

4. Pour broth into 3quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
cut or sliced up egg, ginger and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.
Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites
slowly into soup while stirring soup vigorously.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini