Yield: 4 Servings
|Oil for deep-frying|
|¼ cup||Raw pork; shredded|
|1 tablespoon||White wine vinegar|
|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, .