Hot And Sour Soup

Recipe Ingredients

2 oz	56g	Dried wooden ear mushrooms
1 cup	237ml	Hot water
2 tablespoons	30ml	Vegetable oil
1/2 lb	227g / 8oz	Lean pork - julienned
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Straw mushrooms - washed, trimmed,
		And sliced
4 oz	113g	Bamboo shoots
6 oz	170g	Bean curd - shredded
2		Chicken stock
1/3 cup	20g / 0.7oz	Cornstarch
1/2 cup	118ml	Water
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Rice wine vinegar
4		Eggs - beaten
1/2 cup	31g / 1.1oz	Chopped green onions, green part only
		Chili oil - to taste

Recipe Instructions

Soak the mushrooms in the warm water for 30 minutes. Drain and julienne the mushrooms. In a wok, over medium heat, add the oil. Season the pork with salt and pepper. When the oil is hot, add the pork and stir-fry for 2 minutes. Add the straw mushrooms, bamboo shoots, bean curd, and wood ear mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Dissolve the cornstarch in the water. Stir the cornstarch mixture into simmering liquid. Bring the liquid back to a boil and cook for 2 to 3 minutes. Reduce the heat to a simmer and add the soy sauce and rice wine vinegar. In a wide circle, stir in the beaten eggs. Stir gently until the eggs are cooked. Reseason with salt and pepper. Stir in the green onions.

Ladle into bowls and serve warm. Pass the chili oil at the table, in case any one needs some heat.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B26 broadcast 04-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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