and Sour Soup #6|
Hot and Sour Soup #6
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"
Fresh Chinese bean curd;
-drained; rinsed, & shredded
1/4 ts Ground white pepper
2 tb White vinegar
1 Egg; lightly beaten
2 tb Cornstarch mixed with
3 tb Cold water
2 tb Sesame oil
1 Scallion; finely chopped
-including green part
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 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.
PEKING GARDEN EAST
From the .
Glen's MM Recipe Archive, http://www.erols.com/hosey.