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Chinese Spicy Hot and Sour Soup (China)  Esther Westerveld
 Aug 10, 2003 12:04 PDT 

CHINESE SPICY HOT AND SOUR SOUP

1 ounce dried mushrooms
2 ounces Shiitake mushrooms, chopped
8 dried tiger lily buds
4 cups chicken stock
1/3 cup shredded bamboo shoots
1/3 cup shredded lean pork meat
1 teaspoon soy sauce
teaspoon white sugar
1 teaspoon salt
teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
pound bean curd, diced
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Soak the dried and fresh mushrooms and tiger lily buds in warm water for 20
minutes. After trimming off any tough stems, slice the mushrooms. With the
fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds,
stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil,
and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper, and
vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the
hot soup to the cornstarch, and then return all to the pan. Heat to boiling,
stirring. Add the bean curd, and cook 1 to 2 minutes. Just before serving,
turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle
each serving with scallions.

Makes 6 servings

country : China
course : soup

source : Sharon [Internationalquisine]
	
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