Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Straw mushrooms, dried
1/4 lb Pork, lean
1/2 c Bamboo shoots
Bean curd, fresh
-(2 pieces)
4 c Chicken stock
1 ts Salt
1 tb Dark soy sauce
2 tb Cornstarch, mixed with
1/4 c Water
1 Egg
1 Scallion, chopped
1 tb Sesame oil

Soak mushrooms in warm water for 20 minutes. Drain, reserving
liquid. Cut pork, bamboo shoots, mushrooms, bean curd into thin
strips.

Combine stock and reserved mushroom liquid in a saucepan. Bring to a
boil. Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and
simmer 5 minutes. Add bean curd and again bring to a boil. Add
small amount of hot liquid to cornstarch paste, stirring. Add
mixture to pan and cook for 1 or 2 more minutes.

Beat egg lightly and slowly add it to hot soup. Stir once, gently.
Remove soup from heat. Sprinkle with chopped scallion and sesame
oil. Serve immediately.

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. My friends all agree that it is a good
replica; some prefer my version to the "real thing." Yield: Serves
4-6.

* The quality of the chicken stock makes a huge difference in a
recipe like this. Use fresh stock if you can, or buy the best grade
of canned chicken stock you can find.

: Difficulty: easy.
: Time: 20 minutes waiting and 20 minutes preparing.
: Precision: Measure spices and seasonings.

: Elaine Rich
: Microelectronics Computer Corporation, Austin, Texas
: HI.Rich#MCC.ARPA

: Copyright (C) 1986 USENET Community Trust

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