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Egg Drop Soup Recipe
Serves 5
Ingredients: 2 dried black mushrooms
1/4 lb lean pork
1 tbsp cornstarch
1 tbsp sherry
1 egg white
6 drops sesame oil
1/4 cup bamboo shoots
1 scallion stalk
1/2 cup stock
2 tsp cornstarch
6 cups stock
1 tbsp soy sauce
3/4 to 1 tsp salt
2 eggs
1 dash pepper
Instructions: 1. Soak dried mushrooms.
2. Shred pork.
3. Combine cornstarch, sherry and egg white; add to pork and toss to coat.
4. Sprinkle with sesame oil.
5. Shred bamboo shoots and soaked mushrooms.
6. Mince scallion stalk.
7. Blend cold stock and remaining cornstarch.
8. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce and salt.
9. Bring to a boil.
10. Reduce heat and simmer, covered, for 2 to 3 minutes.
11. Add cornstarch mixture and cook, stirring, until soup begins to thicken.
12. Add pork and cook 1 minute more.
13. Meanwhile, beat eggs.
14. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.
15. Sprinkle with minced scallions and pepper.
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