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mushrooms pork Lean shrimp scallion eggs cornstarch water white vinegar soy sauce salt white pepper chicken stock bamboo shoots snow peas Tabasco sauce
Viewed: 44 - Published at: 7 years agoIngredients
- 4 mushrooms dried black Chinese, available in oriental markets
- 2 ounces pork lean
- 6 shrimp
- 1 scallion
- 2 eggs
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 1/2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 6 cups chicken stock
- 1/4 cup bamboo shoots cut into 1/4"x1/8" strips
- 6 snow peas cut into 1/8" wide strips
- 1/2 teaspoon Tabasco Sauce
Method
- 1. Soften the dried black mushrooms in enough hot water to cover for 30 minutes.
- 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 cup, beat the eggs lightly.
- 7. In another cup, combine the cornstarch and 3 tablespoons of water, blending well.
- 8. In a third cup, combine the vinegar, soy sauce, salt and pepper.
- 9. In a soup pot, bring the stock to a boil. Add the pork, bamboo shoots and mushroom strips. Bring to a boil again. Reduce the heat and simmer, covered, for 15 minutes. Skim the soup if necessary.
- 10. Add the shrimp to the stock.
- 11. Re-stir the vinegar soy mixture and stir it into the soup until it is well blended.
- 12. Next, stir the cornstarch mixture again and add it to the soup, stirring constantly, until the soup thickens, about 2 minutes more.
- 13. Then, add the scallion, the snow pea strips, and the Tabasco sauce.
- 14. Finally, re-beat the egg and add it in a thin stream to the soup while stirring to form yellow threads as the egg sets. Serve at once.
