RECIPES OF CHINA

Ingredients

1/2 lb

1 1/2 tbsp

2-3 cloves

2 tsp

1 qrt

4 oz

1/4 cup

1 can

1 cake

2 - 3 tsp

1/2 tsp

1 tbsp

11/2 tbsp

2

1-2 tsp

Pork or chickens (cut into thin strips)

Fresh ginger (minced)

Garlic (minced)

Cooking sherry

Chicken broth

Enoki mushrooms

Cloud ear mushrooms (optional)

Bamboo shoot (drained and rinsed)

Firm tofu (cut into very small cubes)

Rice or cider vinegar

White pepper (adjust to taste)

Cornstarch

Cold water

Eggs (lightly beaten)

Sesame oil (adjust to taste)

Vegetable oil

Soy sauce

1. Heat the wok or large pot
2. When hot, add small amount of oil and cook meat until done
3. Drain meat and set aside
4. Reheat wok, add 1 tbsp 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

Serve, garnished with chopped, green onion