Crab And Black Mushroom Soup
|Long grain rice/Brown rice||1⁄2 Cup (8 tbs)|
|Dried chinese black mushrooms||1 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Scallions||3 , finely chopped (Including Tops)|
|Minced ginger||1 Tablespoon|
|Crabmeat/Frozen crabmeat thawed and drained, picked over||8 Ounce|
|Black pepper||1⁄8 Teaspoon|
|Chicken stock/2 cans chicken broth mixed with 1/2 cup water||4 Cup (64 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Frozen green peas||1 Cup (16 tbs) (Thawed)|
|Cornstarch||2 Tablespoon (Cornstarch Blended With 1/4 Cup Cold Water)|
|Eggs||2 Large, beaten|
|Sesame oil||1 Teaspoon (Oriental)|
Cook the rice according to package directions.
Meanwhile, in a small heatproof bowl, soak the mushrooms in the boiling water for 15 minutes.
Drain and save the water, then slice the mushrooms, discarding the stems.
In a wok or large saucepan over moderately high heat, heat the oil for 1 minute.
Add the scallions and ginger and stir-fry for 30 seconds.
Add the crabmeat, mush rooms, salt, and pepper, and stir-fry for 1 minute.
Add the stock, soy sauce, sherry, and mushroom water, and bring to a boil.
Add the peas, reduce the heat to low, and simmer, uncovered, until the peas are tender about 3 minutes.
Bring the stock to a boil over high heat and blend in the cornstarch mixture.
Reduce the heat to low and simmer the soup, stirring constantly, until it is slightly thickened about 1 minute.
Remove from the heat and slowly add the beaten eggs in a thin stream.
Stir in the sesame oil and adjust the salt and pepper to taste.
Divide the rice among 4 bowls, ladle in the soup, and sprinkle with the scallion tops if desired.