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Ingredientes
- 4 dry black Chinese mushrooms (available in oriental markets)
- 2 ounce. lean pork
- 6 raw shrimp
- 1 scallion
- 2 Large eggs
- 1 tbsp. cornstarch
- 3 tbsp. water
- 1 1/2 tbsp. white vinegar
- 1 tbsp. soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 6 c. chicken stock
- 1/4 c. bamboo shoots, cut into 1/4"x1/8" strips
- 6 snow peas, cut into 1/8" wide strips
- 1/2 teaspoon Tabasco sauce
Direcciones
- 1. Soften the dry black mushrooms in sufficient warm water to cover for 30 min.
- 2. Cut the pork across the grain into 1/4" thick slices, then cut the slices into 1/8" strips.
- 3. Shell and devein the shrimp.
- 4. Squeeze the excess liquid from the soaked mushrooms, remove their stems, and then cut the caps into strips.
- 5. Mince the scallions.
- 6. In a c., beat the Large eggs lightly.
- 7. In another c., combine the cornstarch and 3 Tbsp. of water, blending well.
- 8. In a third c., combine the vinegar, soy sauce, salt and pepper.
- 9. In a soup pot, bring the stock to a boil. Add in the pork, bamboo shoots and mushroom strips. Bring to a boil again. Reduce the heat and simmer, covered, for 15 min. Skim the soup if necessary.
- 10. Add in the shrimp to the stock.
- 11. Re-stir the vinegar soy mix and stir it into the soup till it is well blended.
- 12. Next, stir the cornstarch mix again and add in it to the soup, stirring constantly, till the soup thickens, about 2 min more.
- 13. Then, add in the scallion, the snow pea strips, and the Tabasco sauce.
- 14. Finally, re-beat the egg and add in it in a thin stream to the soup while stirring to create yellow threads as the egg sets. Serve at once.
- NOTE: For contrast, this soup should be followed by bland food. For lunch, it might be served with a delicate omelet. For dinner, it might be followed by a lightly seasoned roast or possibly steamed chicken dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1959g | |
| Calories 486 | |
| Calories from Fat 140 | 29% |
| Total Fat 15.56g | 19% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 496mg | 165% |
| Sodium 3969mg | 165% |
| Potassium 2229mg | 64% |
| Total Carbs 32.05g | 9% |
| Dietary Fiber 12.6g | 42% |
| Sugars 2.95g | 2% |
| Protein 52.14g | 83% |
