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Recipe Category: Soup
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Spicy Hot And Sour Soup Recipe
Ingredients
Serving Size : 8
- 3 dried wood ears
- 20 dried tiger lily buds
- 3 cups hot water
- 1/4 pound pork butt
marinade:
- 1/2 teaspoon dry sherry
- 1/2 teaspoon cornstarch
- 1 teaspoon sesame oil
soup:
- 1 1/2 cups chicken stock
- 5 cups water
- 1 teaspoon salt
- 2 ounces fresh mushrooms – – sliced or
- 1 1/2 oz can sliced mushrooms – drained (1/2 to 4)
- 1/4 cup sliced water chestnuts
- 1/4 cup shredded bamboo shoots
- 2 tablespoons fresh carrot – shredded
- 1 (3 inch) square bean curd – thinly sliced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon vinegar
- 5 tablespoons cornstarch
- 5 tablespoons water
- 1 egg – – beaten
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
Method
- 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.
- Slice pork into thin strips; chop strips into shreds; Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes.
- 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 Worcestershire sauce and vinegar.
- Dissolve cornstarch in 5 tbsp 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.
- Serve hot.
- Yield 4 servings.
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