Cooking with Janet

from my daughter Jenny

• ¼ C shredded wood fungus
• ¼ c Bamboo Shoot slice, Shredded.
• 5 pcs Dry black mushroom (softened and shredded)
• ½ lb Shrimp, diced and mixed with 1 tsp salt
• ¼ lb pork, shredded
• 1 pc firm tofu
• 1 clove garlic, crushed
• 6 C chicken broth
• 1/3 C rice vinegar
• 1 tsp Sugar
• 1 tsp soy sauce
• 4 tsp white pepper
• 3 T tapioca starch
• 2 T water
• 1 pc green onion, finely chopped
• 1 egg, beaten

Soak wood fungus in warm water, then blanch in boiling water with gingerroot slice an d green onion.  Rinse in cold water.

Marinate pork with 1/8 tsp corn starch, ½ tsp water and 1 tsp Sesame oil.  Brown garlic in a little oil and discard.  Add broth and bring to a boil.  Add wood fungus, mushroom and bamboo shoot and cook for a few minutes.  Add vinegar, salt, sugar, soy sauce, white pepper and tofu.  Mix together water and cornstarch and add to soup stirring constantly until thickened.  Add pork and shrimp, turn off heat and drizzle egg into soup.  Add green onion.  (Adjust vinegar and white pepper to taste.)

Makes 10 cups.

A great tasting soup from my dear friend Kathy Allan.

1/2 large onion, diced
3 garlic cloves, diced
1/8 tsp red pepper
½ tsp cumin
½ tsp thyme
2 cans chicken broth
1 large can diced green chilies
14 oz diced tomatoes
28 oz black beans drained and rinsed
Rice, cooked
Cilantro
Sour Cream
Lemon Slices
Sauté the onion, garlic, and pepper in olive oil. Add and bring to a boil the herbs, broth and chilies. Add tomatoes and beans and simmer for 1 hour.

Serve over cooked rice with fresh cilantro, sour cream and lemon slices. Don’t skimp by forgoing the fresh lemon and cilantro.