Title: CHINESE HOT AND SOUR SOUP
Categories: Chinese, Soups
Yield: 4 servings
3 Dried wood ears
20 Dried tiger lily buds
3 c Hot water
1/4 lb Pork butt
MARINADE:
1/2 ts Rice wine or dry sherry
1/2 ts Cornstarch
1 ts Sesame oil
1 ts Salt
2 oz Fresh mushrooms, sliced
1/4 c Shredded bamboo shoots
1 3" square bean curd, sliced
2 tb Worcestershire sauce
2 ts White vinegar and adjust
5 tb Cornstarch
5 tb Water
1 Egg, beaten
1/2 ts Black pepper
1/2 ts White pepper
1 tb Sesame oil
6 1/2 c Chicken broth or white
-stock
1/4 c Water chestnuts
Soak wood ears and lily buds in 3 cups hot water 15
minutes to soften. Remove stems from softened wood
ears. Shred wood ears with a cleaver. Slice pork into
thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl.
Add pork shreds; mix well. Let stand 15 minutes.
Combine chicken broth and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes.
Add pork shreds with marinade and bean curd. Bring to
a boil. Add worcestershire sauce and vinegar, if
desired. Dissolve cornstarch in 5 tablespoons 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.
