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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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We are great soup eaters in the winter. This is my husband's absolute fave. He especially swears by this if he feels run-down with cold or flu. Ingredients:
1/2 lb pork or 1/2 lb chicken, cut into thin strips |
vegetable oil |
1 1/2 tablespoons minced fresh ginger |
2 -3 cloves garlic, minced |
2 teaspoons cooking sherry |
1 quart chicken broth |
4 ounces enoki mushrooms |
1/4 cup cloud ear mushrooms (you can find this at a specialty market) (optional) |
1 can bamboo shoot, drained and rinsed |
1 piece firm tofu, cut into very small cubes |
2 -3 teaspoons rice or 2 -3 teaspoons cider vinegar (or to taste) |
1/2 teaspoon white pepper (to taste) |
soy sauce |
1 tablespoon cornstarch |
1 1/2 tablespoons cold water |
2 eggs, lightly beaten |
1 -2 teaspoon sesame oil (or to taste) |
1/2 cup chopped green onion |
Directions:
1. Heat the wok or large pot.
2. When hot, add small amount of oil; cook meat until done.
3. Drain meat and set aside.
4. Reheat wok, add 1 tblsp oil.
5. Season with ginger and garlic, stirring well.
6. Add sherry and chicken broth.
7. Add meat, mushrooms, bamboo and tofu.
8. Bring to boil.
9. Flavor the soup with vinegar (the sour) and white pepper to taste (the hot).
10. Add enough soy sauce to give the soup a nice brown colour.
11. Taste and adjust flavor with salt.
12. Mix cornstarch with water.
13. Bring soup to boil again, slowly pour in cornstarch mixture.
14. Using a circular motion, slowly and evenly pour in beaten eggs.
15. Beat a little more rapidly to break up strands.
16. Do not stir again until the eggs have floated to the surface.
17. Add a small amount of sesame oil for extra flavour.
18. Serve, garnished with chopped, green onion Note: I often add a handful of those precooked, tiny shrimp at the end, too.
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