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Receta Chinese Soup

by CookEatShare Cookbook

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.
15. 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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