COLLECTION: Hot & Sour Soups

Mixture D:

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tblsp light soy sauce

tblsp vinegar

tsp

/2 tsp black pepper (fresh ground)

/2 tsp white pepper (fresh ground)

tblsp scallion, or green onion, chopped

tblsp fresh ginger, chopped (Do not use powdered ginger).

sesame oil

chili oil

Instructions:

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1) Put the golden needles, wood ear, and black mushroom to soak in

separate bowls of water. It takes 30 to 60 minutes for them to be

ready. After soaking, the wood ear should be a flexible and flat

material. It may have a few hard lumps; cut these off and discard them.

Discard the soaking liquids.

2) Meanwhile, prepare mixtures A,C, and D. Place their ingredients in

bowls, and mix well. When mixing with cornstarch, add the liquid slowly

to the cornstarch. This avoids getting undissolved cornstarch balls.

3) Shred the pork. This pork must be very lean. The meat portion of

pork cutlets or the center of pork chops are good sources. Shredding

means cutting the pork into pieces about the size of wooden matches.

(1/4 inch square by 1-2 inches) This is most easily done by slicing the

pork, then laying the slices overlapping each other at an angle and

cutting these at a reverse angle.

4) Marinate the pork in mixture A for 15 minutes. Then use 2 tblsp oil

to stir-fry the meat until the color changes. Set the meat aside.

5) Shred and cube the other ingredients.

6) Bring mixture B to a boil and add the black mushroom, bamboo shoots,

wood ear, bean curd, and golden noodles. Cook for 3 minutes. Add the

meat, then add mixture C. Add the beaten egg while stirring to disperse

the egg in sheets and filaments. Add mixture D, and cook another

minute.

7) Serve hot.

Notes:

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Bean curd must be fresh. If you cannot get it fresh, omit it.

You will need at least 6 bowls (soup bowls are OK), 1 large bowl, and

http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (13 of 16) [12/17/1999 12:02:14 PM]

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