Recipe - Ten Precious Soup

One half cup Bechedemer
One half cup Shrimp
One half cup Fish filet
One half cup Bamboo shoots
1 Scallion stalk
2 tablespoon Cornstarch
One half cup Stock
2 tablespoon Peanut oil
1 tablespoon Sherry
5 cup Stock
1 teaspoon Salt
2 tablespoon Vinegar
3 dr Sesame oil; more or less
2 Eggs

1. Soak bˆchedemer.

2. Shell and devein shrimp; cut in half if large. Slice fish fillet
against the grain. Shred bamboo shoots and bˆchedemer. Mince scallion
stalk. Blend cornstarch and stock to a paste.

3. Heat oil very hot and stirfry shrimp and bamboo shoots 1 minute. Add
sherry, bˆchedemer and fish; stirfry gently 1 minute more.

4. Add remaining stock and salt. Bring to a boil. Add cornstarch paste
and cook, stirring, until soup thickens and is smooth.

5. Stir in vinegar, sesame oil and minced scallion. Beat eggs and stir
in quickly, then remove from heat.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.