Hot & sour soup 6
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boston butt, sliced |
| ¾ | cup | Sauce, soy, light |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Oil, sesame |
| 1 | quart | Broth, chicken |
| 2 | ounces | Fungus, root ear |
| 2 | ounces | Mushrooms, black, soaked in warm water |
| 2 | ounces | Shoots, bamboo |
| ¼ | cup | Wine, rice OR |
| ¼ | cup | Sherry |
| 2 | tablespoons | Sauce, soy, dark |
| ½ | tablespoon | Sugar |
| 2 | tablespoons | Vinegar |
| 3 | ounces | Bean curd, diced |
| 2 | larges | Eggs, beaten |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| 1 | teaspoon | Oil, hot pepper |
| 2 | tablespoons | Scallions, slivered |
Directions
Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes.
Bring chicken broth to a boil, then add the pork and marinate mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil. Heat thoroughly and add bean curd, then drizzle in the beaten egg.
Soup is done when bean curd expands (about 5 minutes). Drizzle in the hot oil and garnish with scallions.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans