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COLLECTION: Hot and Sour soup
INGREDIENTS (serves 6-8)
1
1
1
2
1
1
4
cup
bean curd, cut into small cubes.
/4 cup bamboo shoot, shredded
/4 cup golden needles (tiger lily pods)
Tbsp wood ear fungus shredded
/4 cup black mushroom
egg, well beaten
oz
very lean pork, shredded
MIXTURE A
1
1
tsp
tsp
light soy sauce
cornstarch
MIXTURE B
6
1
1
1
cups chicken stock
1/2 tsp salt
tsp
tsp
MSG (optional)
sugar
MIXTURE C
3
3
Tbsp cornstarch
Tbsp water
MIXTURE D
2
2
1
1
1
1
3
1
Tbsp light soy sauce
Tbsp vinegar
tsp
tsp
sesame oil
chili oil
/2 tsp black pepper (fresh ground)
/2 tsp white pepper (fresh ground)
Tbsp scallion, or green onion, chopped
Tbsp fresh ginger, chopped (Do not use powdered
ginger).
PROCEDURE
(1) Put the golden needles, wood ear, and black mush-
room to soak in separate bowls of water. It takes
30 to 60 minutes for them to be ready. After soak-
ing, 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
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (5 of 10) [12/17/1999 12:02:18 PM]
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