Hot And Sour Soup - 4

Recipe Ingredients

3		Dried black mushrooms
1 tablespoon	15ml	Small - tree ear mushrooms
20		Dried lily buds
2		Pads firm bean curd
1/4 lb	113g / 4oz	Lean pork - cut into
		Shreds
2 teaspoons	10ml	Dark soy sauce
1 tablespoon	15ml	Light soy sauce
5 tablespoons	75ml	White vinegar
2 teaspoons	10ml	Salt - or to taste
1 tablespoon	15ml	Peanut oil
1/4 cup	59ml	Bamboo shoots - cut into
		Shreds
5 cups	1185ml	Chicken stock
3 tablespoons	45ml	Cornstarch mixed with 1/4 - cup water
2		Eggs lightly beaten
1 teaspoon	5ml	White pepper
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Chopped scallions
2 tablespoons	30ml	Chopped fresh coriander - leaves

Recipe Instructions

Here's a classic Chinese version.

Put the mushrooms, tree ears and lily buds into a bowl and cover with boiling water. Let stand for 30 minutes. Meanwhile, slice the bean curd into strips and set aside.

Combine the pork shreds with the dark soy sauce in a small bowl.

Combine the light soy sauce, vinegar and salt in another bowl. Remove the black mushrooms from the soaking liquid, cut off the woody stems and discard, then slice the caps thinly and put into a bowl. Drain and rinse the tree ears and add them to the mushrooms. Remove the lily buds, cut off the woody tips, slice them in two, then pull each apart by hand into 2 or 3 shreds and add them to the mushrooms.

Heat the oil in a wok or large pot. Stir-fry the pork just until it changes color. Add the tree ear mixture and bamboo shoots; cook, stirring for 1 minute. Add the stock and bring to a boil (you may have this simmering in a separate pot), and stir in the vinegar mixture.

Adjust the seasonings.

Cook for 1 minute then add the bean curd. When boiling, give the cornstarch/water mixture a stir to recombine and stir into the soup.

Cook until the soup thickens and clears slightly. Turn off the heat and slowly swirl in the beaten eggs. Transfer to a soup tureen, sprinkle with the pepper, drizzle in the sesame oil, garnish with the scallions and coriander and serve.

Source:
The National Fisheries Institute

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.