Recipe By : Chuck in Pok
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Dried wood ears
20 Dried tiger lily buds
3 c Water -- hot
1/4 lb Pork butt
Marinade:
1/2 ts Dry sherry
1/2 ts Corn starch
1 ts Sesame oil
Soup:
1 1/2 c Chicken stock
5 c Water
1 ts Salt
2 oz Fresh mushrooms -- sliced -OR-
2 oz Sliced mushrooms (1/2 can) --
- drained
1/4 c Sliced water chestnuts
1/4 c Shredded bamboo shoots
2 tb Fresh carrot -- shredded
1 Bean curd (3x3") --
- thinly sliced
2 tb Worchestershire sauce
1 ts Vinegar
5 tb Corn starch
5 tb Water
1 Egg -- beaten
1/2 ts Black pepper
1/2 ts White pepper
1 tb Sesame oil
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 corn starch
in 5 tb 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.
