Hot and sour soup #4
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bean curd, cubed |
| ¼ | cup | Bamboo shoots, shredded |
| ¼ | cup | Golden needles (tiger lily pods) |
| 2 | tablespoons | Wood ear fungus, shredded |
| ¼ | cup | Black mushroom |
| 1 | Egg, well beaten | |
| 4 | ounces | Very lean pork, shredded |
| MIXTURE A: | ||
| 1 | teaspoon | Light soy |
| 1 | teaspoon | Cornstarch |
| MIXTURE B: | ||
| 6 | cups | Chicken stock |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | MSG (optional) |
| 1 | teaspoon | Sugar |
| MIXTURE C: | ||
| 3 | tablespoons | Cornstarch |
| 3 | tablespoons | Water |
| MIXTURE D: | ||
| 2 | tablespoons | Light soy |
| 2 | tablespoons | Vinegar |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Chili oil |
| ½ | teaspoon | Black pepper (fresh ground) |
| ½ | teaspoon | White pepper (fresh ground) |
| 3 | tablespoons | Scallions, chopped |
| 1 | tablespoon | Fresh ginger, chopped |
Directions
1. Put the golden needles, wood ear and mushrooms to soak in separate bowls of water (30 to 60 minutes).
2. Prepare mixtures A, C and D in separate bowls, mix well. When mixing the cornstarch, add liquid slowly to avoid undissolved chunks.
3. Shred the pork. This means cutting into pieces ¼ inch square by 1 to 2 inches long.
4. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to stir-fry the meat until the color changes. Set the meat aside.
5. Shred and cube other ingredients.
6. Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean curd and golden needles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in filaments. Add mixture D and cook another minute.
7. Serve hot.
Posted by Tom Napolitano. Courtesy of Fred Peters.