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Crab Scallop Soup

1 oz Dried mushrooms
Boiling water
6 oz Fresh or thawed frozen Crabmeat
4 oz Frozen sea scallops
1/2 cup sliced Bamboo shoots (1/2 of 8 oz Can)
8 scallions
1 tsp oil
1 Egg slightly beaten
6 cups Chicken broth
1/2 tsp Grated fresh ginger Root
3 tbs Cornstarch
6 tbs Water
1 1/2 tbs dry sherry
4 ts Soy sauce
2 Egg whites

Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.Flake crabmeat.Rinse scallops with water drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop scallion.Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan roll up and cut into thing strips.Pour broth into 3-quart saucepan. Cook over high heat until broth boils.Stir in mushrooms, crabmeat, scallops, bamboo shoots, scallions,sliced egg, ginger and pepper. Return soup to boil.Combine cornstarch 4 tablespoons of the water the wine and soy sauce. Stir mixture into soup. Return soup to boil.Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously.Serve hot.Makes 6 servings

Watercress Chicken Soup

1 chicken breast, skinless,deboned and sliced into small pieces
6 canned shiitake mushrooms, sliced thinly
watercress, cut into 2 portions (a handful)
6 cups chicken stock
1/4 teaspoon salt
1 teaspoon cornstarch
1 teaspoon dry sherry
1 dash pepper
1/2 teaspoon sesame oil

Marinate chicken with salt, cornstarch and rice wine, pepper and sesame oil.
Bring chicken stock to boil in a saucepan.Add in the mushrooms and cook for 2 minutes.
Add in the chicken and stir to separate the chicken slices.When soup starts to boil, add in the watercress and stir.Cook for 1-2 minutes.Remove and serve in a soup bowl.

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