MANDARIN-SOUP(SP) USENET Cookbook MANDARIN-SOUP(SP)
MANDARIN SOUP
MANDARIN-SOUP - Bamboo shoot, pork, and mushroom
soup
I worked out this recipe in an attempt to duplicate
the Man-
darin 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."
INGREDIENTS (Serves 4-6)
4 dried straw mushrooms
1/4 lb lean pork
1/2 cup bamboo shoots
2 pieces fresh bean curd
4 cups chicken stock
1 tsp salt
1 Tbsp dark soy sauce
2 Tbsp cornstarch mixed with
1/4 cup water
1 egg
1 scallion, chopped
1 Tbsp sesame oil
PROCEDURE
(1) Soak mushrooms in warm water for 20 minutes.
Drain, reserving liquid.
(2) Cut pork, bamboo shoots, mushrooms, bean
curd into
thin strips.
(3) Combine stock and reserved mushroom liquid
in a
saucepan. Bring to a boil.
(4) Add salt, soy sauce, pork, bamboo shoots,
mush-
rooms. Cover and simmer 5 minutes.
(5) Add bean curd and again bring to a boil.
Add small
amount of hot liquid to cornstarch paste,
stir-
ring. Add mixture to pan and cook for
1 or 2 more
minutes.
(6) Beat egg lightly and slowly add it to
hot soup.
Stir once, gently.
(7) Remove soup from heat. Sprinkle with
chopped
scallion and sesame oil. Serve immediately.
NOTES
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.
RATING
Difficulty: easy. Time: 20 minutes waiting and
20 minutes
preparing. Precision: Measure spices and seasonings.
CONTRIBUTOR
Elaine Rich
Microelectronics Computer Corporation, Austin,
Texas
HI.Rich@MCC.ARPA
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