| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Chicken stock |
| 1 |
|
Ginger, 1/2-inch thick |
|
|
lightly smashed |
| 40 |
|
Tiger lily buds, soaked in |
|
|
hot water 30 minutes |
|
|
washed hard ends |
|
|
removed |
|
|
cut in half |
| 2 |
T |
Cloud ears, soaked in hot |
|
|
water 30 minutes washed |
|
|
three times to remove |
|
|
grit |
| 1/2 |
c |
Bamboo shoots, julienned |
| 1/4 |
t |
Salt |
| 1 1/2 |
t |
Hot pepper flakes |
| 3 |
T |
Red wine vinegar |
| 4 |
oz |
Lean pork loin, shredded |
| 3 |
T |
Cornstarch mixed with 3 |
|
|
tablespoons cold water |
| 2 |
|
Eggs, beaten |
| 1 1/2 |
t |
Dark soy sauce |
| 2 |
|
Cakes fresh bean curd, 8 |
|
|
ounces cut into |
|
|
1/3-inch |
|
|
strips |
| 2 |
T |
Finely sliced scallion |
|
|
greens |
INSTRUCTIONS
COOKING LIVE SHOW #CL8964 All recipes courtesy of Eileen Yin-Fei Lo,
The Chinese Way In a large pot place stock, ginger, tiger lily buds,
cloud ears, bamboo shoots, and salt. Cover pot and bring to a boil
over high heat. Lower heat and simmer for 10 minutes. Add hot pepper
flakes and vinegar and stir in. Turn heat back to high and return soup
to a boil. Boil for 2 minutes. Add pork, stir and cook for 2 minutes
more. Stir cornstarch mixture and pour into soup, stirring to combine
thoroughly. Add beaten eggs in the same manner. Add soy sauce and mix
well. Add bean curd strips, stir and bring soup back to a boil. Turn
off heat, transfer to a heated tureen, sprinkle with sliced scallions,
and serve. Yield: 6 servings Per Serving: 173 calories, 5.5 grams of
fat, 27 percent calories from fat, 87 mg cholesterol, 361mg sodium
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Sep 19, 1997
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