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Hot And Sour Soup - Szechuan

A home-style Hot And Sour Soup - Szechuan made with Dried Wood Ears, Dried Tiger Lily Buds, Hot Water, Pork Butt Marinade, and Dry Sherry. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 3
• 20
• 3 cup
• 1/4 lb
• 1/2 tsp
• 1/2 tsp
• 1 tsp
• 1 1/2 cup
• 5 cup
• 1 tsp
• 2 oz
• 1 1/2 oz
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1
• 2 tbsp
• 1 tsp
• 5 tbsp
• 5 tbsp
• 1
• 1/2 tsp
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody stems from both; shred wood ears with a cleaver.

2. 2

   Slice pork into thin strips; chop strips into shreds; Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes.

3. 3

   Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat; reduce heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd; bring to a boil; add Worchestershire sauce and vinegar.

4. 4

   Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into soup.

5. 5

   Cook over medium heat until soup thickens slightly; stir egg into soup; add black pepper, white pepper and sesame oil.

6. 6

   Serve hot.

7. 7

   Yield 4 servings.

8. 8

   Nutr. Assoc.: 0