Hot and sour soup #6
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Cloud Ear mushrooms | |
| 7 | Tiger lily buds | |
| 1 | quart | Chicken stock |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
| ½ | cup | Bamboo shoots; drained, rinsed; & shredded |
| ¼ | pounds | Boneless pork; trimmed of fat, sliced 1-1/2\" x 2\" squares |
| Fresh Chinese bean curd; drained; rinsed, & shredded | ||
| ¼ | teaspoon | Ground white pepper |
| 2 | tablespoons | White vinegar |
| 1 | Egg; lightly beaten | |
| 2 | tablespoons | Cornstarch mixed with |
| 3 | tablespoons | Cold water |
| 2 | tablespoons | Sesame oil |
| 1 | Scallion; finely chopped including green part | |
Directions
Soak the cloud ear mushrooms & tiger lily buds in ½ cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in ½-in.
lengths. Have remaining ingredients measured & placed nearby for cooking.
Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately reduce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl.
Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
WINE: TAI-SHAN
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .