*  Exported from  MasterCook  *
 
                              EGG DROP SOUP #5
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Chinese                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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