sasjw3@unx.sas.com (Jade Walker) (10/16/90)
Hot and Sour Soup
1/4 lb. lean pork loin, shredded
2 tsp. soy sauce (medium)
2 tsp. Chinese rice wine
1 tsp. tapioca starch
4-6 dried mushrooms
2 tbsp. dried tree ears
1/4 c. dried lily flowers
1/4 c. bamboo shoots
4 c. chicken broth
1 tbsp. soy sauce (medium)
1/2 tsp. salt
1 tsp. sugar
1 1/2 tbsp. Szechuan preserved vegetable (jar choy)
(this is pickled kohlrabi)
2 tbsp. Chin Kiang (black) vinegar (a rice vinegar)
1/4 tsp. black or white pepper
1 egg, lightly beaten
3 tbsp. tapioca starch dissolved in 4 tbsp. water
1 tbsp. sesame oil
2 tsp. chili oil (optional)
2 stalks scallion, chopped
1. Shred the pork then mix with the marinade of soy sauce, rice wine,
and tapioca starch. Marinate for 30 minutes.
2. Soak the mushrooms, tree ears, and lily flowers in hot water in
separate bowls for 15 minutes until softened. Wash the tree ears carefully
then shred them. Shred the bamboo shoots, preserved vegetable, and
5 1/4 oz. bean curd (oops, forgot it in the ingredients list -- sorry).
3. Dissolve the tapioca starch with water. Chop the scallions.
4. Bring 4 cups chicken broth and 2 cups water to a boil in a large pot.
Add the soy sauce, salt, and sugar. Mix well. Add the marinated pork.
Stir gently then add the mushrooms, tree ears, lily flowers, bamboo shoots
and preserved vegetable. Let boil for about 2 minutes. Add the bean curd.
Bring the soup to a boil again. Stir in the well-mixed tapioca starch until
it thickens. Add the black vinegar and pepper. Stir well. Quickly add in
egg and turn off heat immediately.
5. Garnish with sesame oil, chili oil, and scallions. Serve hot.
6 servings.
Note: This recipe is from a Chinese cooking class I took about 3 years
ago. I don't which ingredient gives it that special flavor, but I'd
put my money on the vinegar or the preserved vegetable.
Another Note: This goes well with Mu Shu Pork, since a lot of the
ingredients are similar.