Hot and sour soup #6

4 Servings

Ingredients

Quantity Ingredient
7 Cloud Ear mushrooms
7 Tiger lily buds
1 quart Chicken stock
1 teaspoon Salt
1 tablespoon Soy sauce
½ cup Bamboo shoots; drained, rinsed; & shredded
¼ pounds Boneless pork; trimmed of fat, sliced 1-1/2\" x 2\" squares
Fresh Chinese bean curd; drained; rinsed, & shredded
¼ teaspoon Ground white pepper
2 tablespoons White vinegar
1 Egg; lightly beaten
2 tablespoons Cornstarch mixed with
3 tablespoons Cold water
2 tablespoons Sesame oil
1 Scallion; finely chopped including green part

Directions

Soak the cloud ear mushrooms & tiger lily buds in ½ cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in ½-in.

lengths. Have remaining ingredients measured & placed nearby for cooking.

Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately reduce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl.

Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately.

PEKING GARDEN EAST

MILWAUKEE, MEQUON

WINE: TAI-SHAN

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

Related recipes