Hot and sour soup #4

6 servings

Ingredients

Quantity Ingredient
1 cup Bean curd, cubed
¼ cup Bamboo shoots, shredded
¼ cup Golden needles (tiger lily pods)
2 tablespoons Wood ear fungus, shredded
¼ cup Black mushroom
1 Egg, well beaten
4 ounces Very lean pork, shredded
MIXTURE A:
1 teaspoon Light soy
1 teaspoon Cornstarch
MIXTURE B:
6 cups Chicken stock
1½ teaspoon Salt
1 teaspoon MSG (optional)
1 teaspoon Sugar
MIXTURE C:
3 tablespoons Cornstarch
3 tablespoons Water
MIXTURE D:
2 tablespoons Light soy
2 tablespoons Vinegar
1 teaspoon Sesame oil
1 teaspoon Chili oil
½ teaspoon Black pepper (fresh ground)
½ teaspoon White pepper (fresh ground)
3 tablespoons Scallions, chopped
1 tablespoon Fresh ginger, chopped

Directions

1. Put the golden needles, wood ear and mushrooms to soak in separate bowls of water (30 to 60 minutes).

2. Prepare mixtures A, C and D in separate bowls, mix well. When mixing the cornstarch, add liquid slowly to avoid undissolved chunks.

3. Shred the pork. This means cutting into pieces ¼ inch square by 1 to 2 inches long.

4. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to stir-fry the meat until the color changes. Set the meat aside.

5. Shred and cube other ingredients.

6. Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean curd and golden needles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in filaments. Add mixture D and cook another minute.

7. Serve hot.

Posted by Tom Napolitano. Courtesy of Fred Peters.

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