7 Cloud ear mushrooms
7 Tiger lily buds
1 qt Chicken stock
1 ts Salt
1 tb Soy sauce
1/2 c Bamboo shoots, drained,
-rinsed, & shredded
1/4 lb Boneless pork, trimmed
-of fat, sliced 1-1/2 x 2 in
2 Sq. fresh Chinese bean curd
-(3 x 3 x 1-1/2 in.)
-drained, rinsed, & shredded
1/4 ts Ground white pepper
2 tb White vinegar
1 Egg; lightly beaten
Soak the cloud ear mushrooms & tiger lily buds in 1/2
cup warm water for 10 mins. Drain and shred the
mushrooms. Cut the tiger lily buds in 1/2-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
reduce heat to low, cover the pan & simmer 3 minute.
Add the bean curd, pepper & vinegar. Return to a boil.
Stir the cornstarch mixture to recombine 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
