scooby posted 02-12-99
Hot and Sour Soup
2 tablespoons (4 or 5) dried Chinese fungi (tree ears)
3 or 4 medium-size dried Chinese mushrooms
8 dried tiger lilly buds
4 cups chicken stock
1/3 cup shredded bamboo shoots
1/3 cup lean boneless pork shreds
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1 (1/2 pound) pad soft bean curd, cut into thin strips
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons chopped scallions
Soak the fungi, mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems,
cut the fungi and mushrooms into slices. With the fingers,
shred the tiger lily stems
Place the fungi, mushrooms, tiger lily buds, stock, bamboo shoots and pork shreds in a saucepan. Bring to a
boil and simmer for 10 minutes.
Add the soy sauce, sugar, salt, pepper and vinegar.
Combine the cornstarch with the water.
Add a little of the hot soup to the cornstarch, return all to the pan, and heat to boiling, stirring. Add the bean
curd and cook for 1 to 2 minutes.
Just before serving, turn off the heat, add the egg, and stir a few times in a circular motion. Add the oil. Sprinkle
each serving with scallions.