Hot And Sour Soup - Szechuan Recipe

Hot And Sour Soup - Szechuan Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
3: Dried wood ears,
3 cup: -hot water,
20: Dried tiger lily buds,
1/4 lbs: Pork butt,

MARINADE
1/2 tsp: Dry sherry,
1 tsp: Sesame oil,
1/2 tsp: Cornstarch,

SOUP
1 1/2 cup: Chicken stock,
1: , (3 inch) square bean curd
5 cup: -water,
-- thinly sliced,
1 tsp: Salt,
2 tbsp: Worchestershire sauce,
2 ounce: Fresh mushrooms,
1 tsp: Vinegar,
-- sliced or,
5 tbsp: Cornstarch,
1/2: -4 oz can sliced mushrooms,
5 tbsp: Water,
-- drained,
1: Egg, - beaten
1/4 cup: Sliced water chestnuts,
1/2 tsp: Black pepper,
1/4 cup: Shredded bamboo shoots,
1/2 tsp: White pepper,
2 tbsp: Fresh carrot, shredded
1 tbsp: Sesame oil,

Directions:

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 cornstarch in 5 tbsp 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.
Yield 4 servings. Chuck in Pok Friday 01:28 pm 11/26 C.OZBURN on
GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on
Prodigy; November, 1993


Source from luhu.jp