|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
6 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
6 cups chicken stock
Grated carrot
Sesame oil
Green onion
Cooked ham, slivered
4 eggs, beaten
1 cake bean curd, cut into 1/4-inch cubes
1/4 cup dried cloud ears, soaked one hour, drain and shredded
1/2 cup bamboo shoots, julienned
5 tbsp. water
5 tbsp. cornstarch mixed with
1/4 cup white vinegar
3/4 tsp. ground white pepper
6 dried Chinese mushrooms, soaked 3 hours, drained, and juilienned
2 tbsp. soy sauce
Ground black pepper
|
Directions:
|
Bring stock to a simmer, add soy sauce, ham, and mushrooms. Simmer ten minutes. Add pepper, vinegar, and thicken with cornstarch. Adjust seasoning. Add bamboo shoots, cloud ears, and bean curd. Pour in eggs in very thin stream over surface. Wait ten seconds, and stir gently.
|
Comments from Sandy
:
|
Add garlic and chili paste for more heat.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
