Nuri's hot and sour soup

Yield: 6 Servings

Measure Ingredient
¼ cup Cloud ears
¼ cup Golden needles
¼ pounds Pork, shredded into matchstick size
3 tablespoons Cornstarch
2 teaspoons Sherry
½ cup Water
3 tablespoons White-wine vinegar
\N \N White pepper to taste
½ teaspoon Hot oil
2 teaspoons Sesame oil
4 cups Chicken stock
\N \N Salt to taste
1 tablespoon Soy sauce
2 \N Bean curds, each cut in 8 pieces
1 \N Egg, beaten
2 \N Scallions, chopped
\N 1 minute.

Soak cloud ears and golden needles in hot water about 15 minutes or until noticweably increased in size; drain. Shred cloud ears. Cut golden needles in half.

Combine pork with 1 tablespoon corn starch and sherry.

Mix 2 tablespoons cornstarch with water; set aside Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside.

Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add pork; boil 1 minute. Add cloud ears, golden needles, and bean curds; boil Add cornstarch mixture; stir until thickened. Lower heat.

Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions.

Smile (from 1001 Oriental Recipies) File

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