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Add a photoServings: 4
Ingredients
- 3 x Or possibly
- 4 x Dry black mushrooms
- 1/4 lb Lean pork
- 2 x Bean curd cubes
- 1 x Scallion
- 1 x Egg
- 2 Tbsp. Cornstarch
- 1/4 c. Water
- 5 c. Stock (see recipe)
- 1 c. Mushroom soaking liquid
- 1 Tbsp. Sherry
- 2 Tbsp. White vinegar
- 3/4 x -(up to)
- 1 tsp Salt
- 1 tsp Soy sauce
- 1/4 tsp Pepper
- 3 dsh Sesame oil, more or possibly less
Directions
- 1. Soak dry mushrooms. Reserve soaking liquid.
- 2. Sliver mushrooms, pork and bean curd. Mince scallion. Beat egg lightly. Blend cornstarch and cool water to a paste.
- 3. Bring stock and mushroom-soaking liquid to a boil. Add in pork and mushrooms and simmer, covered, 10 min.
- 4. Add in bean curd and simmer, covered, 3 min more.
- 5. Stir in sherry, vinegar, salt, soy sauce and pepper. Thicken with cornstarch paste.
- 6. Slowly add in beaten egg, stirring gently once or possibly twice. Remove from heat. Sprinkle with sesame oil and chopped scallion.
- VARIATIONS: For the pork, use half white-meat chicken and half pork.
- For the white vinegar, substitute wine or possibly cider vinegar, or possibly lemon juice.
- For the sesame oil, substitute Tabasco Sauce.
- In step 3, add in with pork and mushrooms, 1/2 c. bamboo shoots, slivered; or possibly 4 cloud-ear mushrooms and 1/4 c. lily buds (both soaked and cut in half).
- Omit vinegar and pepper. (It's then called "Mandarin Soup.")
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 4 servings | |
| Calories 107 | |
| Calories from Fat 37 | 35% |
| Total Fat 4.11g | 5% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 1663mg | 69% |
| Potassium 349mg | 10% |
| Total Carbs 5.45g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.8g | 1% |
| Protein 10.35g | 17% |
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