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Title: Hot and Sour Soup Categories: None Yield: 4 Servings ----------------------------------MARINADE---------------------------------- 1/4 ts Salt 1/8 ts Sugar 1 pn White pepper 1/2 ts Dry sherry (do not use -'cooking sherry') 1/2 ts Toasted sesame oil ------------------------------SEASONING LIQUID------------------------------ 3 tb Cider vinegar 2 tb Soy sauce 1 tb Toasted sesame oil 1 tb Chili oil 1/2 ts Freshly ground black pepper 2 tb Cornstarch or potato starch ------------------------------------REST------------------------------------ 4 c Chicken stock 1 tb Finely chopped fresh ginger 1/2 c Matchstick sized shreds -bamboo shoots 1/4 c Dried lily buds; soaked in -cold water for 20 minutes, -then squeezed dry and any -hard parts cut off 3 lg Chinese dried black -mushrooms, stems snapped -off, caps soaked for 30 -minutes in hot water, then -squeezed dry and thinly -sliced 2 lg Tree ears; soaked in hot -water for 20 minutes, -knobby parts cut off, and -sliced into a thin julienne 1 lg Egg; lightly beaten From: A Taste of Chinatown, America's Native Chinese Cuisine by Joie Warner Combine marinade ingredients in a bowl, add pork and toss to coat. Set aside while preparing other ingredients. Combine seasoning liquid ingredients in a separate small bowl and set aside. Bring stock to a boil in a medium saucepan. Reduce heat to simmer. Add pork and ginger, stirring with chopsticks to separate pork shreds. Cook 2 minutes. Add remaining ingredients, except seasoning liquid and egg. Bring to a boil. Re-stir seasoning liquid and pour into the soup. Stir until thickened, then remove from the heat. The soup should not be allowed to boil once the vinegar has been added. Slowly pour beaten egg into soup in a thin stream, stirring gently with a chopstick to form 'egg flowers'. Taste and adjust seasoning, if necessary, with additional vinegar, pepper, or chili oil. Notes: This version does not have the traditional sesame oil and sliced scallion garnishes. I prefer it with them, so sprinkle 1-2 sliced scallions and 1-2 Tsp toasted sesame oil (for the entire recipe, not per serving) over the top before serving. Posted to EAT-L Digest by Kim Malo |