Yield: 4 servings
|7||CLOUD EAR MUSHROOMS|
|7||TIGER LILY BUDS|
|1 quart||CHICKEN STOCK|
|1 tablespoon||SOY SAUCE|
|½ cup||BAMBOO SHOOTS, DRAINED, RINSED, & SHREDDED|
|¼ pounds||BONELESS PORK, TRIMMED OF FAT, SLICED 1-1/2 X 2 IN|
|2||SQUARES (3 X 3 X 1-1/2 IN.) FRESH CHINESE BEAN CURD, DRAINED, RINSED, & SHREDDED|
|¼ teaspoon||GROUND WHITE PEPPER|
|2 tablespoons||WHITE VINEGAR|
|1||EGG, LIGHTLY BEATEN|
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 re- duce 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. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus. Temperature(s): HOT Effort: DIFFICULT Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN