Title: Mandarin Soup
Categories: Soup Blank
Yield: 4 Servings

4		Straw mushrooms, dried
1/4	lb	Pork, lean
1/2	c	Bamboo shoots
		Bean curd, fresh (2 pieces)
4	c	Chicken stock
1	ts	Salt
1	tb	Dark soy sauce
2	tb	Cornstarch, mixed with
1/4	c	Water
1		Egg
1		Scallion, chopped
1	tb	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 4-6.

* 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

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