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Mandarin Soup
4 dried straw mushrooms
1/4 lb. lean pork
1/2 c. bamboo shoots
2 pieces fresh bean curd
4 c. chicken stock
1 tsp. salt
1 Tbsp. dark soy sauce
2 Tbsp. cornstarch mixed with
1/4 c. water
1 egg
1. scallion, chopped
1 Tbsp. sesame oil
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.
Serves 6.
“Give me book, fruit, French wine, and fine weather and a little music out of doors played by someone I do not know.”
John Keats
The doum palm is native to the Nile region in Africa. The edible fruits taste like gingerbread. Also called gingerbread palm, gingerbread tree, dhoum palm and Egyptian palm.
