Hot And Sour Soup - Szechuan

Recipe Ingredients

3		Dried wood ears
20		Dried tiger lily buds
3 cups	711ml	- hot water
1/4 lb	113g / 4oz	Pork butt
		Marinade
1/2 teaspoon	2.5ml	Dry sherry
1/2 teaspoon	2.5ml	Cornstarch
1 teaspoon	5ml	Sesame oil
		Soup
1 1/2 cups	355ml	Chicken stock
5 cups	1185ml	- water
1 teaspoon	5ml	Salt
2 oz	56g	Fresh mushrooms - - sliced or
1		Sliced mushrooms - drained, up to , up to
1/4 cup	59ml	Sliced water chestnuts
1/4 cup	59ml	Shredded bamboo shoots
2 tablespoons	30ml	Fresh carrot - shredded
1		Bean curd - thinly sliced (3 inch)
2 tablespoons	30ml	Worcestershire sauce
1 teaspoon	5ml	Vinegar
5 tablespoons	75ml	Cornstarch
5 tablespoons	75ml	Water
1		Egg - - beaten
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	White pepper
1 tablespoon	15ml	Sesame oil

Recipe Instructions

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 Worcestershire 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.

Source:
Dave Bartleyt

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