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Chinese   -   Hot And Sour Soup - Szechuan   adapted from unknown

Description  
Ingredients
  • 3 Dried wood ears
  • 20 Dried tiger lily buds
  • 3 Cups -hot water
  • 1/4 Pound Pork butt
  • -----MARINADE-----
  • 1/2 Teaspoon Dry sherry
  • 1/2 Teaspoon Cornstarch
  • 1 Teaspoon Sesame oil
  • -----SOUP-----
  • 1 1/2 Cups Chicken stock
  • 5 Cups -water
  • 1 Teaspoon Salt
  • 2 Ounces Fresh mushrooms -- - sliced or
  • 1/2 -4 oz can sliced mushrooms -- drained
  • 1/4 Cup Sliced water chestnuts
  • 1/4 Cup Shredded bamboo shoots
  • 2 Tablespoons Fresh carrot -- shredded
  • 1 (3 inch) square bean curd -- thinly sliced
  • 2 Tablespoons Worchestershire sauce
  • 1 Teaspoon Vinegar
  • 5 Tablespoons Cornstarch
  • 5 Tablespoons Water
  • 1 Egg -- - beaten
  • 1/2 Teaspoon Black pepper
  • 1/2 Teaspoon White pepper
  • 1 Tablespoon 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
Serves 8
Time to Make 0:00



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