4 Straw mushrooms, dried
1/4 lb Pork, lean
1/2 c Bamboo shoots
Bean curd, fresh -(2 pieces) 4 c Chicken stock
1 t 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.” * 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