Hot and sour soup - szechuan

8 servings

Ingredients

Quantity Ingredient
3 Dried wood ears
20 Dried tiger lily buds
½ teaspoon Dry sherry
½ teaspoon Cornstarch
1½ cup Chicken stock water
1 teaspoon Salt
2 ounces Fresh mushrooms sliced or 4 oz can sliced mushrooms drained
¼ cup Sliced water chestnuts
¼ cup Shredded bamboo shoots
2 tablespoons Fresh carrot; shredded hot water
¼ pounds Pork butt
1 teaspoon Sesame oil
1 (3 inch) square bean curd thinly sliced
2 tablespoons Worchestershire sauce
1 teaspoon Vinegar
5 tablespoons Cornstarch
5 tablespoons Water
1 Egg; - beaten
½ teaspoon Black pepper
½ teaspoon White pepper
1 tablespoon Sesame oil

Directions

MARINADE

SOUP

Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody stems from both; shred wood ears with a cleaver.

Slice pork into thin strips; chop strips into shreds; Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes.

Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat; reduce heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd; bring to a boil; add Worchestershire sauce and vinegar.

Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into soup. Cook over medium heat until soup thickens slightly; stir egg into soup; add black pepper, white pepper and sesame oil. Serve hot.

Yield 4 servings. Chuck in Pok Friday 01:28 pm 11/26 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

Related recipes