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COLLECTION: Hot & Sour Soups
-------------
1. Place the mushrooms, tree ears, and tiger lily stems in a mixing
bowl. Pour very hot or boiling water over them and let stand 15 to 30
minutes, then drain.
2. Cut off and discard the stems of the mushrooms and the harder part
of the tree ears. Cut both the mushrooms and tree ears into thin
slices. With the fingers, shred the tiger lily stems, and if they are
very long cut them in half.
3. Heat a wok or skillet, and when it is hot add the oil and shredded
pork. Stir to separate the strands of pork and add the light soy sauce.
Add the mushrooms, tree ears, tiger lilly stems, and bamboo shoots.
Stir quickly about 1 minute and add the chicken broth and salt. Stir in
the vinegar and dark soy sauce.
4. Combine the cornstarch and water and stir into the simmering broth.
When slightly thickened, add the bean curd, bring to a boil, an turn off
the heat for about 30 seconds, to let the broth cool a bit so the eggs
won't overcook when they are added.
5. Add the sesame oil and pepper and stir to blend. Pour the soup into
a hot soup tureen and gradually add the eggs in a thin stream, stirring
in a cirular motion. Sprinkle with the chopped scallion and the minced
fresh coriander, if desired. Serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
HOT AND SOUR SOUP (1)
=====================
Ingredients:
-
2
2
6
1
-----------
tblsp oil
-3 oz. fresh mushrooms
-8 cup stock
small can of sliced bamboo shoots (3 oz?), cut lengthwise into
three, drained
8
2
2
1
3
3
1
2
1
oz. tofu (or a package), sliced 2" X 1/4" X 1/4", drained
tblsp vinegar
tblsp soy sauce
/4 tsp white pepper
tblsp corn starch
tblsp water
egg, beaten (eliminate for vegans)
green onions, cut into thin circles
tblsp chinese-style dark sesame oil
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (9 of 16) [12/17/1999 12:02:13 PM]
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