Soup: Hot and Sour
Melissa
ingredients
- 2 large dried black mushrooms
- 6 tree ear mushrooms
- 4 dried tiger lily buds
- 1/2 cup bamboo shoots
- 1 T. oil
- 1/2 cup finely shredded pork or chicken
- 1 T. light soy sauce
- 5 cups chicken broth
- 2 - 3 T. rice vinegar
- 1 t. dark soy sauce
- 2 T.cornstarch
- 3 T. water
- ~ 1/2 pad of tofu, cut in thin slices
- 2 eggs, slightly beaten
- 1 T. sesame oil
- 1 t. pepper
- 2 drops of hot spicy oil
- 2 T. chopped scallions
directions
- 1
Place mushrooms, tree ears, lilies in bowl. Cover with boiling water. Let stand 15 - 30 minutes; drain.
- 2
Cut off & discard stems of mushrooms and the hard part of the ears. Cut into thin slices
- 3
Heat wok, add oil, then pork/chicken. Stir fry and add 1 T. soy sauce.
- 4
Add mushrooms, ears, buds, shoots. Stir for about 1 minute. Add chicken broth. Stir in vinegar, 1 T. dark soy sauce.
- 5
Combine cornstarch and water - stir into simmering broth. When slightly thickened, add tofu and boil.
- 6
Add sesame oil and pepper. Stir to blend.
- 7
Turn off heat and gradually add eggs in a thin stream, stirring in a circular motion.
- 8
Add 2 - 3 drops of hot oil. Sprinkle with scallions and serve.
Source: Melissa
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