1 oz Dried mushrooms
Boiling water
6 oz Fresh or thawed frozen
Crabmeat
4 oz Frozen sea scallops
1/2 c Drained whole or sliced
Bamboo shoots (1/2 of 8 oz
Can)
8 Green onions
1 ts Vegetable oil
1 Egg, slightly beaten
6 c Chicken broth
1/2 ts Grated pared fresh ginger
Root
3 tb Cornstarch
6 tb Water
1 1/2 tb Rice wine (or dry sherry)
4 ts Soy sauce
2 Egg whites
1. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain. Remove and
discard stems. Cut caps into thin slices.
2. Flake crabmeat. Rinse scallops with water, drain
and cut into thin slices. Cut bamboo shoots into
thing strips. Chop green onions.
3. 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.
4. Pour broth into 3-quart saucepan. Cook over high
heat until broth boils. Stir in mushrooms, crabmeat,
scallops, bamboo shoots, onions, sliced egg, ginger
and pepper. Return soup to boil.
5. Combine cornstarch, 4 tablespoons of the water, the
wine and soy sauce.
Stir mixture into soup. Return soup to boil.
6. Beat egg whites and remaining 2 tablespoons water.
Drizzle egg whites slowly into soup while stirring
soup vigorously.
