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| Ten Precious Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
1/2 cup beche-de-mer
1/2 cup shrimp
1/2 cup fish filet
1/2 cup bamboo shoots
1 scallion stalk
2 tablespoon cornstarch
1/2 cup stock
2 tablespoon peanut oil
1 tablespoon sherry
5 cup stock
1 teaspoon salt
2 tablespoon vinegar
3 drop sesame oil; more or less
2 eggs
Cooking Directions:
1. Soak bˆche-de-mer.
2. Shell and devein shrimp; cut in half if large. Slice fish fillet against the grain. Shred bamboo shoots and bˆche-de-mer. Mince scallion stalk. Blend cornstarch and stock to a paste.
3. Heat oil very hot and stir-fry shrimp and bamboo shoots 1 minute. Add sherry, bˆche-de-mer and fish; stir-fry gently 1 minute more.
4. Add remaining stock and salt. Bring to a boil. Add cornstarch paste and cook, stirring, until soup thickens and is smooth.
5. Stir in vinegar, sesame oil and minced scallion. Beat eggs and stir in quickly, then remove from heat.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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