ignatz (06/09/82)
Following is a recipie for hot&sour soup which is very decent; note that most ingredients may be found in major supermarkets today, save the tiger lily buds and "hot oil". While the hot oil is essential, if you're an uncultured barbarian you can forego the buds. Most oriental groceries will carry both the buds and the hot oil, though. Also note that, experimenting with the basic recipie, I've added things like shredded carrot (surprisingly good, esp. color contrast), shrimp (HIGHLY recommended!), etc. Play with it! That's what differentiates Cooking from cooking! G'luck! Dave Ihnat ihuxl!ignatz Rich Hot and Sour Soup (reprinted with kind and unknowing permission of "Chinese Cooking - the Easy Wok Method" by Karen Lee Aland) INGREDIENTS (NOTE: c. = cup; t. = teaspoon; T. = Tablespoon) 1/2 c. pork, shredded 6 dried tiger lily buds, pre-soaked in boiling water for 15 minutes: cut these in half and remove hard ends. 1/2 c. shredded bamboo shoots 4 c. chicken broth 1 T. cornstarch 1/4 c. water 1 pad fresh white bean curd, cut in 1/2" cubes 2 eggs lightly beaten 1/4 c. scallions, chopped 1 T. oil SEASONINGS 2 thin slices ginger, minced 1 clove garlic, crushed 1 1/2 T. soy sauce (use REAL soy sauce!-dmi) 4 T. red wine vinegar 1 T. sesame oil 1/4 t. "hot oil" salt & pepper COOK: 1. Heat wok and add the oil, garlic, and ginger, stirring for 30 seconds. 2. Add the pork, cooking until it loses its pink color. Add the soy sauce and cook 1 minute more. 3. Then add bamboo shoots, mushrooms, and tiger lily stems and stir quickly 1 minute. 4. Stir in chicken broth and vinegar. 5. Combine the cornstarch and water and add to the simmering broth. 6. Add the beancurd and bring the soup to a boil. 7. Turn the heat on low, and add the scallions. Then add the beaten eggs in a slow stream, stirring several times. 8. Turn off heat and add the sesame and hot pepper oil. Season to taste, and serve immediately. (Serves 6)