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4 dried black mushrooms
2 bean curd cakes
1 scallion
1 egg
2 tsp. cornstarch
1/4 c. water
few drops sesame oil or
Tabasco sauce
5 c. stock
1 c. mushrooms soaking liquid
1 Tbsp. sherry
2 Tbsp. white vinegar
3/4 tsp. salt
1 tsp. soy sauce
1/4 tsp. pepper
1/4 c. lilly buds (soak and

Soak dried mushrooms and lilly buds. Reserve only black
mushroom liquid. Sliver bean curd. Mince scallion. Beat egg
lightly. Blend cornstarch and cold water to a paste. Bring
stock and black mushroom liquid to a boil. Add mushrooms and
lilly buds, simmer, covered 10 minutes. Add bean curd and
simmer covered 3 minutes. Stir in sherry, vinegar, salt, soy
sauce and pepper. Thicken with cornstarch paste. Slowly add
beaten egg, stirring gently once or twice. Remove from heat.
Add sesame oil or Tabasco.

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