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Oriental
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Chinese Hot & Sour Soup
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Chinese Hot & Sour Soup
Category:
Oriental
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
209
Rating:
(
3.0
) by
1
users
Ingredients:
3 Dried wood ears
20 Dried tiger lily buds
3 cup Hot water
1/4 lb Pork butt
MARINADE:
1/2 tsp Rice wine or dry sherry
1/2 tsp Cornstarch
1 tsp Sesame oil
1 tsp Salt
2 oz Fresh mushrooms, sliced
1/4 cup Shredded bamboo shoots
1 3" square bean curd, sliced
2 tbsp Worcestershire sauce
2 tsp White vinegar and adjust
5 tbsp Cornstarch
5 tbsp Water
1 Egg, beaten
1/2 tsp Black pepper
1/2 tsp White pepper
1 tbsp Sesame oil
6 1/2 cup Chicken broth or white stock
1/4 cup Water chestnuts
Instructions:
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl. Add pork
shreds; mix well. Let stand 15 minutes. Combine chicken broth and
salt in a medium saucepan. Bring to a boil over high heat; reduce
heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds
with marinade and bean curd. Bring to a boil. Add worcestershire
sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons
water to make a paste. Slowly stir into soup. Cook over medium heat
until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.
Rate this recipe:
1
2
3
4
5
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