Hot and pungent soup

Yield: 4 Servings

Measure Ingredient
Oil for deep-frying
¼ cup Raw pork; shredded
2 tablespoons Plus
1 teaspoon Cornstarch
1 tablespoon White wine vinegar
1½ tablespoon Sugar
½ teaspoon Msg
½ teaspoon Salt
½ teaspoon White wine
½ teaspoon Black pepper
¼ cup Shredded bamboo shoots
¼ cup Shredded Wood Ears
¼ cup Sliced fresh mushrooms
¾ cup Shredded tofu
1 Egg; lightly beaten
1½ teaspoon Sesame oil

Heat oil until almost smoking in a wok. Toss shredded pork w/ 1 tsp.

cornstarch & deep-fry for 10 sec. Remove from oil & drain on paper towels.

Heat 3 cups water to boiling in med. saucepan. Dissolve remaining 2 tbs.

cornstarch in small amount of water; keep at hand. Add the vinegar, sugar, MSG, salt, white wine, black pepper, bamboo shoots, soaked wood ears, mushrooms, & tofu to boiling water. As soon as the mixture returns to a boil, remove from heat & add the cornstarch mixture. While stirring, pour in beaten egg & sesame oil; the egg will break into shreds. Add the pork.

Taste for seasoning. If you wish the soup to taste more sweet or sour, add more sugar or vinegar to taste. THE WOK

COLUMBIA ST., SEATTLE

WINE: PINOT CHARDONNAY

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

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