Title: Subgum Soup with Bok Choy
Categories: Taste, Asian, Soups and s
Yield: 6 Servings

4 c Chicken stock
2/3 c Straw mushrooms, rinsed and
-drained
1/2 lb Bok choy, rinsed and cut
-into bite-size pieces
6 oz Chicken breast, boned,
-skinned, cut in paper-thin
-slices while half-frozen
2 tb Egg white
1/2 ts Salt
2 ts Cornstarch
2 ts Chinese toasted sesame oil
6 oz Shrimp, shelled, deveined
-and patted dry
1 ts Dry sherry
Sliced scallion, for garnish

Recipe By : Taste Show # TS4744

In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy.
Cook for 2 minutes.

In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon
salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and
immediately take pan off heat. Stirring to separate chicken pieces.

Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1
teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan
back on heat, when broth begins to bubble add shrimp and remove pan from
heat, stirring to separate shrimp. Ladle into a bowl and garnish with
thinly sliced scallion.

Yield: 4 to 6 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97