| 25 | 26 | 27 | 28 | 29 |
| 1 | 50 | 99 | 149 | 198 |
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COLLECTION: Hot & Sour Soups
1
1
1
1
1
1
6
1
1
4
1
3
1
1
1
1
2
1
1
1
tblsp
peanut oil (or other vegetable oil)
garlic clove
ginger root (aboutr 2 slices)
boneless pork loin, shredded
tsp
/2 cup
1/2 tblsp soy sauce or tamari
/2 cup
bamboo shoots, shredded
dried shiitake mushrooms
dried lily buds (also called golden needles)
dried tree ear fungus (also called cloud ears)
chicken broth (canned or homemade; I usually use canned)
dry sherry
red wine vinegar
cornstarch
water
tofu pad (a package generally contains 2 pads)
green onions
eggs
toasted sesame oil
0
2
cups
tblsp
tblsp
tblsp
/4 cup
/4 cup
tblsp
/4-1 tsp chili oil
/4 tsp white pepper
salt and more pepper
Instructions:
-------------
1) Rehydrate the dried ingredients (15 minutes: in lukewarm water for
the shiitakes, and in boiling water for the lily buds and tree ears).
Heat the chicken broth (if it's canned, prepare it).
2) Mince the garlic and ginger root and combine them. Shred the pork
loin. Shred the bamboo shoots. Combine the cornstarch and the water.
Chop the green onions. Lightly beat the eggs.
3) Heat oil in wok (medium), add the garlic and ginger, stirring 30
seconds.
4
5
6
) Add the pork, cooking until it loses its pink color.
) Add the soy sauce, cook for 1 minute more.
) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly
for 1 minute.
7
8
9
1
) Stir in chicken broth, sherry, and vinegar.
) Stir cornstarch/water mix one last time and add it to the soup.
) Add the tofu and bring the soup to a boil.
0) Turn the heat to low, add the green onions.
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (7 of 16) [12/17/1999 12:02:12 PM]
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