Soak mushrooms in warm water for 20 minutes. Drain, reserving liquid. Cut pork, bamboo shoots, mushrooms, bean curd into thin strips. Combine stock and reserved mushroom liquid in a saucepan. Bring to a boil. Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and simmer 5 minutes. Add bean curd and again bring to a boil. Add small amount of hot liquid to cornstarch paste, stirring. Add mixture to pan and cook for 1 or 2 more minutes. Beat egg lightly and slowly add it to hot soup. Stir once, gently. Remove soup from heat. Sprinkle with chopped scallion and sesame oil. Serve immediately. NOTES: * Bamboo shoot, pork and mushroom soup -- I worked out this recipe in an attempt to duplicate the Mandarin 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." Yield: Serves 4-6. * 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. : Difficulty: easy. : Time: 20 minutes waiting and 20 minutes preparing. : Precision: Measure spices and seasonings. : Elaine Rich : Microelectronics Computer Corporation, Austin, Texas : HI.Rich@MCC.ARPA : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Serving (610g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 265 (62%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 86.6mg||27 %|
|Sodium 994.5mg||34 %|
|Potassium 783.5mg||21 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 19.6g|
|Protein 20g||29 %|
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Calories per serving: 430
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