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."
- 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
- 1/4 cup water
- 1 egg
- 1 scallion,
- 1 Tbsp 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
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
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.
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.
20 minutes waiting and 20 minutes preparing.
Measure spices and seasonings.
Microelectronics Computer Corporation, Austin, Texas
Recipe last modified: 2 Jun 79
From: rich@mcc (Elaine Rich)
Subject: RECIPE: Mandarin Soup
Date: 27 Dec 85 09:59:01 GMT
Organization: Microelectronics Computer Corporation, Austin, Texas
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.