Ingredients
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3 or 4 dried black mushrooms 1/4 lb lean pork 2 bean curd cakes 1 scallion 1 egg 2 tbsp. cornstarch 1/4 cup water 5 cups stock 1 cup mushroom-soaking liquid 1 tbsp. sherry 2 tbsp. white vinegar 3/4 to 1 tsp. salt 1 tsp. soy sauce 1/4 tsp. pepper Few drops of sesame seed oil
Procedure
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Soak dried mushrooms. Reserve soaking liquid. Sliver mushrooms, pork and
bean curd. Mince scallion. Beat egg lightly. Blend cornstarch and cold
water to a paste. Bring stock and mushroom-soaking liquid to a boil. add
pork and mushrooms and simmer, covered, 10 minutes. Add bean curd and
simmer, covered, 3 minutes more. Stir in sherry, vinegar, salt, soy sauce
and pepper. Thicken with cornstarch paste. Slowly add beaten egg,
stirring gently once or twice. remove from heat. Sprinkle with sesame oil
and minced scallion.
VARIATIONS: For the pork, use half white-meat chicken and half pork. For
the white vinegar, substitute wine or cider vinegar or lemon juice. For
the sesame seed oil, substitute Tabasco sauce. In step 3, add with pork
and mushrooms, 1/2 cup bamboo shoots, slivered; or 4 cloud-eared mushrooms
and 1/4 cup lily buds (both soaked and cut in half). Omit vinegar and
pepper (It's then called
