Hot And Sour Soup- Szechuan

* Exported from MasterCook *

HOT AND SOUR SOUP - SZECHUAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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

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