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  Recipe Home » Soups » Hot & Sour Soup 6
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  Hot & Sour Soup 6
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 314
Ingredients:
3/4 lb Boston butt, sliced
3/4 cup Sauce, soy, light
2 tbsp Cornstarch
2 tbsp Oil, sesame
1 qt Broth, chicken
2 oz Fungus, root ear
2 oz Mushrooms, black, soaked - in warm water
2 oz Shoots, bamboo
1/4 cup Wine, rice OR
1/4 cup Sherry
2 tbsp Sauce, soy, dark
1/2 tbsp Sugar
2 tbsp Vinegar
3 oz Bean curd, diced
2 large Eggs, beaten
Salt (to taste)
Pepper, white (to taste)
1 tsp Oil, hot pepper
2 tbsp Scallions, slivered
Instructions:
Work the pork with a marinade of half of the light soy, half of
the sesame oil and both tablespoons cornstarch, and let stand for 30
minutes.

Bring chicken broth to a boil, then add the pork and marinate
mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys,
sugar, vinegar, and remaining sesame oil. Heat thoroughly and add
bean curd, then drizzle in the beaten egg.

Soup is done when bean curd expands (about 5 minutes). Drizzle
in the hot oil and garnish with scallions.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
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