RECIPES OF CHINA

Ingredients

8 oz

1 oz

6 oz

4 oz

1 small

8

1/2 cup

8 oz

2 qt

1/2 cup

4 tsp

1/2 tsp

2 1/2 tbsp

5 tbsp

2 tsp

1 tsp

1

Shrimp (shelled and deveined)

Dried mushrooms

Boneless lean pork

Cooked ham

Red pepper

Green onions

Water chestnuts

Bean curd

Chicken stock

Dry white wine

Soy sauce

Chinese chili sauce

Cornstarch

Water

Vinegar

Sesame oil

Egg

1. Place the dried mushrooms in a small bowl, and cover with boiling water for 30 min
2. Drain and remove stems
3. Cut caps into thin slices
4. Cut pork, ham and pepper into "match-stick" strips
5. Chop onions finely
6. Cut water chestnuts into thin slices
7. Cut bean curd into 1/2 inch cubes
8. In a 5 quart Dutch oven, combine chicken stock, wine, soy sauce and chili sauce
9. Cook over medium heat until soup boils
10. Reduce heat and simmer uncovered for 5 min
11. Blend cornstarch and 4 tbsp water
12. Slowly add it into soup
13. Cook and stir until soup boils
14. Add mushrooms, pork, ham, pepper and water chestnuts
15. Simmer uncovered for 5 min
16. Stir vinegar and oil into soup
17. Beat egg and remaining 1 tbsp water together
18. Gradually drizzle egg into soup while stirring soup vigorously
19. Add onions, bean curd and shrimp
20. Cook for another 1 to 2 min

 boil over medium heat