2 qt Chicken broth; strained
1/2 cup Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
Salt

Method

Bring the broth to a full boil in a soup kettle. Gradually add the rice,
stirring constantly until the broth boils again. Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and keep warm while preparing avgolemono. Beat the
eggs for 2 minutes. Continue to beat, gradually add the lemon juice.

Slowly add some of the hot broth to the egg-lemon mixture, beating
steadily. Stir the mixture into the soup and cook over minimum heat,
without boiling, until the soup thickens to coat a spoon. Taste for
salt, and keep warm over hot water until ready to serve. Pass the
pepper mill at the table for additional zest.

8 c. Vegetable Stock

1/2 lb. Mushrooms
1 Can Straw mushrooms
6 Shitake mushrooms- Soaked in warm water 20 min. and sliced
2 c. Bok choy leaves- Finely shredded
2 c. Dried seaweed- Broken into pieces [may be presoaked]
1 c. Dried bean curd sheet- Broken into pieces

1/2 c. Vinegar
1 tsp. White pepper
3 Cloves Garlic- Crushed
1-1/2 tsp. Sesame oil
3/4 tsp. Sugar
1 tb. Dark soy sauce
6 Dried red chilies

4 tb. Corn starch mixed into 3 tb. cold water
3 Green onions- Shredded

Method

Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce,
and red chilies in bowl and set aside.

Bring stock to a boil and add mushrooms, bok choy, seaweed, and
bean curd. Boil for 2 – 3 minutes.

Add vinegar mixture and simmer 2 minutes.

Add corn starch solution and stir until clear. Ladle into bowls
and garnish with oinions.

The seaweed is optional, but gives it an interesting flavor. This is
an entire meal in and of itself.

1 lb. med. shrimp
2 sticks fresh or 2 Tbsp. dried lemongrass
4 fresh or dried kaffir lime leaves or
1 Tbsp. finely grated lemon zest
1 1/2 quarts chicken stock
1 Tbsp. fish sauce or salt to taste
3 Tbsp. fresh lime juice or to taste
1 tsp. Thai chili paste(nam prik pow) or
substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
15 oz. can straw mushrooms or 12 med. fresh mushrooms
3 fresh hot green chilies
3 Tbsp. cilantro

Method

Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces–starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces.

In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
Bring to boil. Lower heat and simmer gently for 20 minutes. Strain
stock, then add fish sauce, lime juice, and chili paste. Adjust fish
sauce and lime juice to taste. *Add more chili paste for more heat.

Drain straw mushrooms and add to stock. (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water. Boil 1 minute.
Drain and add to stock.) **The soup can be prepared to this point several
hours ahead of time and stored in the refrigerator.**

Prepare garnish shortly before serving. Cut green chilies into fine
rounds. Wash and dry cilantro. Just before serving, heat the soup, when
it begins to boil, drop in peeled shrimp. Cook on medium heat for 2
minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.

6 cups chicken stock(seasoned with some ginger)
2 Tbsp. light soy sauce
1/4 lb. lean pork, in 1/4 inch cubes
6 dried Chinese mushrooms(soaked 3 hrs., drained, julienned)
3/4 tsp. ground white pepper or more to taste
1/4 cup white vinegar–more or less to taste
5 Tbsp. cornstarch mixed with 5 Tbsp. water
salt if needed
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
Garnish
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper

Method

Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring
to simmer and pour in eggs in a very thin stream over the surface of the
soup. Wait 10 seconds and stir gently. Add garnishes and serve.

2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 T dried thyme
~2 t ground coriander seed
~2 t ground ginger root (less if you don’t like hot food)
~1/2 t black pepper
~1/2 t ground cardamom
~1 C good red wine
1 C sour cream
salt to taste

Method

Peel and dice the first four ingredients, and put in a large pot.
Yeah, it seems like a whole lot of garlic, but it makes a lot of soup and
it’s going to cook for a long time. Add the seasonings, then the wine,
then water until the veggies are completely covered. Bring to a boil and
then slowly simmer, stirring occasionally, for hours. You cannot overcook
it at this point. When you think it’s ready, test the largest chunk of
carrot you can find–it should be quite soft.

Strain the soup through a colander, reserving the liquid. Puree
the veggies in a food processor–you’ll probably have to do this in
batches. Use a little of the liquid to help it form a smooth puree. Stir
the sour cream into the puree; you may not want to use the whole cup, so
try adding less and tasting it.

Strain the reserved broth into the puree through a fine-meshed
sieve. (The spices will have given up all their flavor by now, and they
make the soup kinda gritty.) Stir it in, and then *carefully* salt it.

Makes lots–probably enough for a first course for 10. Serve
warm. If desired, you can simmer some broccoli florets in the strained
broth while you’re pureeing and then throw those in for color and texture
contrast.

1 Qt chicken broth
2 oz shredded pork tenderloin
2 oz shredded bean curd
2 Tblsp shredded bamboo shoots
2 Tblsp shredded cloud ears
2 Tblsp dry lily buds
1 Tblsp fresh ground black pepper
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
3 Tblsp cider or rice wine vinegar
2-3 tsp cornstarch dissolved in 2 Tblsp water
1 egg, beaten
few drops sesame oil
2 Tblsp minced scallions or green onions

Method

In a heavy kettle, bring the broth to a boil. Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover. Drain well
Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to
the boiling stock. Bring again to a boil and stir in the pepper, salt,
soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until
desired thickness. Slowly pour the egg into the soup, whisking constantly
to form thin strands of egg. Remove from heat and add oil. Ladle into
bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min
Cooking time: ~20 min

o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
o 1 medium sized yellow sweet bell pepper
o 225g tin water chestnuts
o 225g tin bamboo shoots

Method

Chop the ginger, chilli pepper and garlic finely. Simmer for ten
minutes in 2 1/2 cups of water.
Core, seed and chop the red and yellow peppers into strips.
Slice the water chestnuts and bamboo shoots. Add these and
the other remaining ingredients. Cook until the vegetables are
cooked, but still crisp. Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints).

Serves 4 as a starter to a chinese meal.

1 Tbsp peanut oil (or other vegetable oil)
salt and more pepper
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp
soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use
canned)
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper

Method

(1) Rehydrate the dried ingredients (15 minutes: in
lukewarm water for the shiitakes, and in boiling
water for the lily buds and tree ears). Heat the
chicken broth (if it’s canned, prepare it).

(2) Mince the garlic and ginger root and combine them.
Shred the pork loin. Shred the bamboo shoots.
Combine the cornstarch and the water. Chop the
green onions. Lightly beat the eggs.

(3) Heat oil in wok (medium), add the garlic and
ginger, stirring 30 seconds.

(4) Add the pork, cooking until it loses its pink color

(5) Add the soy sauce, cook for 1 minute more.

(6) Add bamboo shoots, shiitakes, lily buds, tree ear
fungi, stir quickly for 1 minute.

(7) Stir in chicken broth, sherry, and vinegar.

(8) Stir cornstarch/water mix one last time and add it
to the soup.

(9) Add the tofu and bring the soup to a boil.

(10) Turn the heat to low, add the green onions.

(11) Add the beaten eggs in a slow stream, stirring
several times.

(12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediatel

1 cup bean curd, cut into small cubes.
1/4 cup bamboo shoot, shredded
1/4 cup golden needles (tiger lily pods)
2 Tbsp wood ear fungus shredded
1/4 cup black mushroom
1 egg, well beaten
4 oz very lean pork, shredded
MIXTURE A
1 tsp light soy sauce
1 tsp cornstarch
MIXTURE B
6 cups chicken stock
1 1/2 tsp salt
1 tsp MSG (optional)
1 tsp sugar
MIXTURE C
3 Tbsp cornstarch
3 Tbsp water
MIXTURE D
2 Tbsp light soy sauce
2 Tbsp vinegar
1 tsp sesame oil
1 tsp chili oil
1/2 tsp black pepper (fresh ground)
1/2 tsp white pepper (fresh ground)
3 Tbsp scallion, or green onion, chopped
1 Tbsp fresh ginger, chopped (Do not use powdered
ginger).

Method

(1) Put the golden needles, wood ear, and black mush-
room to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soak-
ing, the wood ear should be a flexible and flat
material. It may have a few hard lumps; cut these
off and discard them. Discard the soaking
liquids.

(2) Meanwhile, prepare mixtures A,C, and D. Place
their ingredients in bowls, and mix well. When

mixing with cornstarch, add the liquid slowly to
the cornstarch. This avoids getting undissolved
cornstarch balls.

(3) Shred the pork. This pork must be very lean. The
meat portion of pork cutlets or the center of pork
chops are good sources. Shredding means cutting
the pork into pieces about the size of wooden
matches. (1/4 inch square by 1-2 inches) This is
most easily done by slicing the pork, then laying
the slices overlapping each other at an angle and
cutting these at a reverse angle.

(4) Marinate the pork in mixture A for 15 minutes.
Then use 2 Tbsp oil to stir-fry the meat until the
color changes. Set the meat aside.

(5) Shred and cube the other ingredients.

(6) Bring mixture B to a boil and add the black mush-
room, bamboo shoots, wood ear, bean curd, and gol-
den noodles. Cook for 3 minutes. Add the meat,
then add mixture C. Add the beaten egg while
stirring to disperse the egg in sheets and fila-
ments. Add mixture D, and cook another minute.

(7) Serve hot.

7 1/2 cups chicken broth – use canned over cubes

. 1/4 – 1/2 lb. pork – shredded

Marinade:
1/2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sherry

. 3 cups hot water
. 20 small dried tree ears
. 20-30 dried tiger lily buds
. 8-12 dried Chinese (black) mushrooms

. 6-12 oz. fresh mushrooms – sliced
. 1-2 cans water chestnuts – sliced
. 1 carrot – shredded
. 1 can bamboo shoots – shredded (optional)

. 1/2 – 3/4 lb. tofu – shredded

. 6 tbsp. cornstarch
. 6 tbsp. COLD water

. 1/4 cup Worcestershire Sauce
. 1/4 cup Vinegar

. 1 egg – beaten

. 1/2 – 1 tsp. black pepper
. 1/2 – 1 tsp. white pepper
. 2 – 4 tbsp. brown sugar (optional)
. 1 tbsp. sesame oil
. Tabasco sauce (to taste)

Method

1. Start heating chicken broth on low heat.

2. Mix marinade ingredients and add shredded pork. Let stand
at least 20 minutes.

3. Add tree ears, tiger lily buds, and Chinese mushrooms to hot
water and let soak for 20 minutes.

4. While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu.

5. When the dried ingredients are done soaking, remove the stems
from the Chinese mushrooms and slice them. Remove the stems
from the tiger lily buds and remove any hard spots from the
tree ears. If the tree ears are too large to fit on a soup
spoon cut them.

6. Mix 6 tbsp. cornstarch with 6 tbsp. COLD water.

Making the soup:

1. Bring the chicken broth to a full boil and reduce heat to
medium.

2. Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo)
and simmer for 3-4 minutes.

3. Add pork (with marinade) and tofu and wait until soup is
boiling.

4. Add Worcestershire sauce and vinegar.

5. Stir cornstarch/water paste and SLOWLY stir into soup. Wait
until soup thickens slightly.

6. Stir beaten egg into soup.

7. Add black pepper, white pepper, brown sugar, sesame oil, and
Tabasco.