Paella
INGREDIENTS:
6 c Pork or chicken stock 2 ts Sesame oil
2 oz Cellophane noodles, 6 Dried Chinese mushrooms
-soaked 1 tb Corn starch
1/2 c Shredded chicken or pork 1 Egg, beaten
1 ts Finely grated ginger 2 tb Vinegar
4 tb Cold water 1 ts Hot pepper sauce
3 tb Soy sauce 2 Spring onions, chopped
1/4 ts Ground black pepper
6 c Pork or chicken stock 2 ts Sesame oil
2 oz Cellophane noodles, 6 Dried Chinese mushrooms
-soaked 1 tb Corn starch
1/2 c Shredded chicken or pork 1 Egg, beaten
1 ts Finely grated ginger 2 tb Vinegar
4 tb Cold water 1 ts Hot pepper sauce
3 tb Soy sauce 2 Spring onions, chopped
1/4 ts Ground black pepper
Bring stock to the boil in a large pan and add noodles cut in short lengths, pork or chicken, mushrooms, and ginger. Cook 5 min. Make a slurry of the corn starch and water and add to simmering soup, stirring constantly until it boils and clears. Dribble the beaten egg into soup, stirring rapidly with chopsticks or a fork so that it forms fine shreds. Remove soup from heat, and add remaining ingredients.
Optional ingredients: any of-1/2 carrot, shredded -1 leaf Bok Choy, sliced into ribbons -6 Cloud Ear or Tree Ear fungus, soaked -1/2 stalk celery, sliced on the bias -1 garlic clove, minced -1/2 cup bamboo shoots Submitted
Optional ingredients: any of-1/2 carrot, shredded -1 leaf Bok Choy, sliced into ribbons -6 Cloud Ear or Tree Ear fungus, soaked -1/2 stalk celery, sliced on the bias -1 garlic clove, minced -1/2 cup bamboo shoots Submitted