Yield: 1 Servings
|5 cups||Chicken stock|
|1 slice||Ginger; 1/2-inch thick, lightly smashed|
|40||Tiger lily buds; soaked in hot water 30 minutes, washed, hard ends removed, cut in half|
|2 tablespoons||Cloud ears; soaked in hot water 30 minutes, washed three times to remove grit|
|½ cup||Bamboo shoots; julienned|
|1½ teaspoon||Hot pepper flakes|
|3 tablespoons||Red wine vinegar|
|4 ounces||Lean pork loin; shredded|
|3 tablespoons||Cornstarch mixed with 3 tablespoons cold water|
|2 larges||Eggs; beaten|
|1½ teaspoon||Dark soy sauce|
|2||Cakes fresh bean curd (8 ounces), cut into 1/3-inch strips|
|2 tablespoons||Finely sliced scallion greens|
COOKING LIVE SHOW #CL8964
All recipes courtesy of Eileen Yin-Fei Lo, The Chinese Way In a large pot place stock, ginger, tiger lily buds, cloud ears, bamboo shoots, and salt. Cover pot and bring to a boil over high heat. Lower heat and simmer for 10 minutes. Add hot pepper flakes and vinegar and stir in.
Turn heat back to high and return soup to a boil. Boil for 2 minutes. Add pork, stir and cook for 2 minutes more.
Stir cornstarch mixture and pour into soup, stirring to combine thoroughly.
Add beaten eggs in the same manner. Add soy sauce and mix well. Add bean curd strips, stir and bring soup back to a boil. Turn off heat, transfer to a heated tureen, sprinkle with sliced scallions, and serve.
Yield: 6 servings
Per Serving: 173 calories, 5½ grams of fat, 27 percent calories from fat, 87 mg cholesterol, 361mg sodium Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@...> on Sep 19, 1997