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viernes, 18 de mayo de 2012

Bamboo Pith and Wood Ear Soup


50 gr presoftened bamboo pith (chuk sum)
50 gr presoftened wood ears (black fungus)
5 mushrooms
200 gr mustard green (choy sum)
1,5 litres chicken stock
1 tbsp oil
salt, sugar and pepper to taste


Soak mushrooms untilñ soft, remove stems and shred.
Blanch bamboo pith, wood ears and mushrooms in boiling water for 2 minutes.  Remove and drain.
Heat 1 tbsp oil.  Add chicken stock, bamboo pith, wood ears, mushroom and mustard green.  Bring to a boil.  Add salt, sugar and pepper.  Dish up and serve.

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