Title: Egg Drop Soup #5
Categories: Chinese Soup
Yield: 5 Servings
| 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 | ds | 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.