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| 1/2 Tasse | Beche-de-mer |
| 1/2 Tasse | Shrimp |
| 1/2 Tasse | Fish filet |
| 1/2 Tasse | Bamboo shoots |
| 1 | Scallion stalk |
| 2 Esslöffel | cornstarch |
| 1/2 Tasse | broth |
| 2 Esslöffel | peanut oil |
| 1 Esslöffel | sherry |
| 5 Tasse | broth |
| 1 Teelöffel | salt |
| 2 Esslöffel | vinegar |
| 3 Tropfen | Sesame oil; more or less |
| 2 | eggs |
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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 <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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