Ten Precious Soup Recipe
Ingredients
1/2 cup beche de mer
1/2 cup shrimp
1/2 cup fish fillet
1/2 cup bamboo shoots
1 scallion stalk
2 tablespoons cornstarch
1/2 cup stock
2 tablespoons peanut oil
1 tablespoon sherry
5 cups stock
3/4 to 1 teaspoon salt
2 tablespoons vinegar
Few drops of sesame oil
2 eggs
Directions
1. Soak beche de mer.
2. Shell and devein shrimp; cut in half if large. Slice fish fillet against the grain. Shred bamboo shoots and beche 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, beche 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.
2. Shell and devein shrimp; cut in half if large. Slice fish fillet against the grain. Shred bamboo shoots and beche 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, beche 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.
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