HOT AND SOUR SOUP
2 Large dried black mushrooms *
6 Tree ear mushrooms *
4 Dried tiger lily stems *
1 Tablespoon peanut, vegetable, or corn oil
¼ Cup finely shredded pork
1 Tablespoon light soy sauce
½ Cup finely shredded bamboo shoots *
5 Cups Rich Chicken Broth (Canned is fine, we use College Inn)
Salt to taste
2 to 3 Tablespoons red wine vinegar, according to taste
1 Teaspoon dark soy sauce
2 Tablespoons cornstarch
3 Tablespoons water
1½ Pads fresh white bean curd, cut into thin strips
2 Eggs, lightly beaten
1 Tablespoon sesame oil
1 Teaspoon freshly ground white or black pepper
2 Tablespoons chopped scallions, green part included, for garnish
Minced Fresh Coriander for garnish (optional)
* Available in Chinese food stores or gourmet shops.
1. Place the mushrooms, tree ears, and tiger lily stems in a mixing bowl. Pour very hot or boiling water over them and let stand 15 to 30 minutes, then drain.
2. Cut off and discard the stems of the mushrooms and the harder part of the tree ears. Cut both the mushrooms and tree ears into thin slices. With the fingers, shred the tiger lily stems, and if they are very long cut them in half.
3. Heat a wok or skillet, and when it is hot add the peanut, vegetable, or corn oil and shredded pork. Stir to separate the strands of pork and add the light soy sauce. Add the mushrooms, tree ears, tiger lily stems, and bamboo shoots. Stir quickly about 1 minute and add the chicken broth and salt. Stir in the vinegar and dark soy sauce.
4. Combine the cornstarch and water and stir into the simmering broth. When slightly thickened, add the bean curd, bring to a boil, and turn off the heat for about 30 seconds, to let the broth cool a bit so the eggs won’t overcook when they are added.
5. Add the sesame oil and pepper and stir to blend. Pour the soup into a hot soup tureen and gradually add the eggs in a thin stream, stirring in a circular motion. Sprinkle with the chopped scallion and the minced fresh coriander, if desired. Serve immediately
YIELDS: About 6 to 8 servings.