Hot and sour soup #3

6 servings

Ingredients

Quantity Ingredient
¼ cup Shredded pork
6 cups Canned chicken broth
Marinade:
1 teaspoon Dry sherry
1 teaspoon Cornstarch
2 tablespoons Tree ears, soaked in warm water 30 minutes
4 Dried Chinese mushrooms, soaked in warm water 30 minutes
8 Dried tiger lily buds, soaked in warm water 30 minutes
4 tablespoons Soy sauce
½ teaspoon Sugar
½ teaspoon Salt
½ teaspoon White pepper
3 tablespoons White rice vinegar
3 tablespoons Cornstarch, dissolved in 3 tablespoons cold water
1 Egg, lightly beaten
1 tablespoon Sesame oil (optional)
1 Whole scallion, thinly sliced

Directions

Mix marinade until it is smooth, add pork, and marinate 30 minutes.

Rinse soaked tree ears thoroughly to remove any sand, then shred.

Rinse mushrooms, discard tough stems, and shred. Remove hard stem end of tiger lilies and pull each blossom apart into two or three shreds.

Bring chicken broth to a boil in a saucepan. Add pork and vegetables and bring to a boil again. Cover and simmer 10 minutes Add seasonings and stir. Stir dissolved cornstarch, which will have settled, and add. Stir soup until thickened, about 1 minute. With a chopstick or wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and stir in sesame oil, if desired. Garnish with scallion, and serve immediately in individual bowls From: The Chinese Menu Cookbook Shared By: Pat Stockett

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