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Mandarin soup
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Straw mushrooms, dried | | 1/4
| lbs | Pork, lean | | 1/2
| cup | Bamboo shoots | | | Bean curd, fresh | | | -(2 pieces) | | 4
| cup | Chicken stock | | 1
| tbsp | Salt | | 1
| tbsp | Dark soy sauce | | 2
| tbsp | Cornstarch, mixed with | | 1/4
| cup | Water | | 1
| | Egg | | 1
| | Scallion, chopped | | 1
| tbsp | Sesame oil |
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Procedures:
| 1 | Soak mushrooms in warm water for 20 minutes. | | 2 | Drain, reserving liquid. | | 3 | Cut pork, bamboo shoots, mushrooms, bean curd into thin strips. | | 4 | Combine stock and reserved mushroom liquid in a saucepan. | | 5 | Bring to a boil. | | 6 | Add salt, soy sauce, pork, bamboo shoots, mushrooms. | | 7 | Cover and simmer 5 minutes. | | 8 | Add bean curd and again bring to a boil. | | 9 | Add small amount of hot liquid to cornstarch paste, stirring. | | 10 | Add mixture to pan and cook for 1 or 2 more minutes. | | 11 | Beat egg lightly and slowly add it to hot soup. | | 12 | Stir once, gently. | | 13 | Remove soup from heat. | | 14 | Sprinkle with chopped scallion and sesame oil. | | 15 | Serve immediately. | | 16 | 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. | | 17 | My friends all agree that it is a good replica; some prefer my version to the "real thing." yield: serves 4-* the quality of the chicken stock makes a huge difference in a recipe like this. | | 18 | Use fresh stock if you can, or buy the best grade of canned chicken stock you can find. | | 19 | : difficulty: easy. | | 20 | : time: 20 minutes waiting and 20 minutes preparing. | | 21 | : precision: measure spices and seasonings. |
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