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)
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.