Recipe for "mandarin-soup"

NAME

     MANDARIN-SOUP - Bamboo shoot, pork, and mushroom soup
     I worked out this recipe in an attempt to duplicate the Man-
     darin 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.''

INGREDIENTS (Serves 4-6)

     4         dried straw mushrooms
     100 g     lean pork
     135 g     bamboo shoots
     2 pieces  fresh bean curd
     1 l       chicken stock
     5 ml      salt
     15 ml     dark soy sauce
     30 ml     cornstarch mixed with
     60 ml     water
     1         egg
     1         scallion, chopped
     15 ml     sesame oil

PROCEDURE

          (1)  Soak mushrooms  in  warm  water  for  20  minutes.
               Drain, reserving liquid.
          (2)  Cut pork, bamboo shoots, mushrooms, bean curd into
               thin strips.
          (3)  Combine stock and reserved mushroom  liquid  in  a
               saucepan. Bring to a boil.
          (4)  Add salt, soy sauce, pork,  bamboo  shoots,  mush-
               rooms. Cover and simmer 5 minutes.
          (5)  Add bean curd and again bring to a boil. Add small
               amount  of  hot  liquid to cornstarch paste, stir-
               ring. Add mixture to pan and cook for 1 or 2  more
               minutes.
          (6)  Beat egg lightly and slowly add it  to  hot  soup.
               Stir once, gently.
          (7)  Remove soup  from  heat.   Sprinkle  with  chopped
               scallion and sesame oil. Serve immediately.

NOTES

     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.

RATING

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

CONTRIBUTOR

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