Hot and sour soup - szechuan
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried wood ears | |
| 20 | Dried tiger lily buds | |
| ½ | teaspoon | Dry sherry |
| ½ | teaspoon | Cornstarch |
| 1½ | cup | Chicken stock water |
| 1 | teaspoon | Salt |
| 2 | ounces | Fresh mushrooms sliced or 4 oz can sliced mushrooms drained |
| ¼ | cup | Sliced water chestnuts |
| ¼ | cup | Shredded bamboo shoots |
| 2 | tablespoons | Fresh carrot; shredded hot water |
| ¼ | pounds | Pork butt |
| 1 | teaspoon | Sesame oil |
| 1 | (3 inch) square bean curd thinly sliced | |
| 2 | tablespoons | Worchestershire sauce |
| 1 | teaspoon | Vinegar |
| 5 | tablespoons | Cornstarch |
| 5 | tablespoons | Water |
| 1 | Egg; - beaten | |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White pepper |
| 1 | tablespoon | Sesame oil |
Directions
MARINADE
SOUP
Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody stems from both; shred wood ears with a cleaver.
Slice pork into thin strips; chop strips into shreds; Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes.
Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat; reduce heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd; bring to a boil; add Worchestershire sauce and vinegar.
Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into soup. Cook over medium heat until soup thickens slightly; stir egg into soup; add black pepper, white pepper and sesame oil. Serve hot.
Yield 4 servings. Chuck in Pok Friday 01:28 pm 11/26 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993