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Egg Drop Soup#5 Recipe
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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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