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| 2 | Dried black mushrooms |
| 1/4 x ca. 450 g | Lean pork |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | sherry |
| 1 | egg white |
| 6 Tropfen | sesame oil |
| 1/4 Tasse | Bamboo shoots |
| 1 | Scallion stalk |
| 1/2 Tasse | broth |
| 2 Teelöffel | cornstarch |
| 6 Tasse | broth |
| 1 Esslöffel | soy sauce |
| 3/4 | To 1 tsp salt |
| 2 | eggs |
| 1 Prise | pepper |
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Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture & cook, stirring, until soup begins to thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions & pepper. Variation: For the pork, substitute chicken. ___- Recipe via Meal-Master (tm) v8.02
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