Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | Dried wood ears |
20 \N | Dried tiger lily buds |
3 cups | Hot water |
¼ pounds | Pork butt |
\N \N | MARINADE: |
½ teaspoon | Rice wine or dry sherry |
½ teaspoon | Cornstarch |
1 teaspoon | Sesame oil |
1 teaspoon | Salt |
2 ounces | Fresh mushrooms, sliced |
¼ cup | Shredded bamboo shoots |
1 \N | 3\" square bean curd, sliced |
2 tablespoons | Worcestershire sauce |
2 teaspoons | White vinegar and adjust |
5 tablespoons | Cornstarch |
5 tablespoons | Water |
1 \N | Egg, beaten |
½ teaspoon | Black pepper |
½ teaspoon | White pepper |
1 tablespoon | Sesame oil |
6½ cup | Chicken broth or white stock |
¼ cup | Water chestnuts |
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons 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.