Recipe - Mandarin Soup

4 Straw mushrooms, dried
One fourth pound Pork, lean
One half cup Bamboo shoots
Bean curd, fresh
(2 pieces)
4 cup Chicken stock
1 teaspoon Salt
1 tablespoon Dark soy sauce
2 tablespoon Cornstarch, mixed with
One fourth cup Water
1 Egg
1 Scallion, chopped
1 tablespoon 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 46.

* 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

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