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Post by ellise on Jul 12, 2005 4:45:49 GMT 10
1/4 cup dried tree ears mushrooms, measured after soaking 2 medium-sized dried Chinese black mushrooms 6 to 8 dried tiger-lily buds (golden needles) 16 ozs bean curd, well drained 1/2 cup canned bamboo shoots, drained 4 cups chicken broth 1 tsp salt 1 Tbs soy sauce 4 ozs ground pork, cut into thin slices about 2" long 1/4 tsp white pepper 2 - 3 Tbsp. red wine vinegar, according to taste 1 Tbsp. rice wine or dry sherry 2 Tbsp cornstarch mixed with 3 tablespoons water 1 egg, beaten 2 tsps sesame-seed oil 1 green onion, sliced
Cover the mushrooms in a small bowl with warm water. (If you cannot find these specific types of mushrooms, use an equal amount of whatever dried mushrooms you can find) Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices and set aside.
Slice bean curd and bamboo shoots into 1/4 inch slices and set aside.
Place the chicken broth in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, red wine vinegar, rice wine or sherry and bean curd. Return soup to a boil. Stir the cornstarch mixture and then add to soup. Slowly add the beaten egg a little at a time while stirring. Remove the soup from the heat. Add the sesame-seed oil and sprinkle soup with green onions to serve.
Use fat free chicken broth and egg substitute.
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