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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Chinese Chinese, Pork, Soups 6 Servings

INGREDIENTS

5 Dried black mushrooms
15 Pieces cloud ear fungus
30 Pieces dried lily flower
6 c Chicken stock
1 c Mushroom liquid
6 T Clear rice vinegar
3 T Thin soy
1 t Freshly ground black pepper
1/4 lb Lean pork
1 t Dry sherry or rice wine
1 t Thin soy
1/2 t Sugar
Cornstarch to coat
1/2 c Shredded bamboo
2 Cakes bean curd, shredded
2 T Peanut oil
4 T Cornstarch, mixed as paste
with
5 T Cold stock or water), Cold stock or water
2 Eggs, beaten
4 Scallions, diced
1/4 c Sesame oil

INSTRUCTIONS

Preparation:  Soak mushrooms, cloud ear, and lily flowers separately
in hot water for 25 to 30 minutes or until soft. Reserve mushroom
liquid in amount specified above.  Next remove stems from mushrooms;
discard. Pick off tough ends of cloud ear; discard ends; coarse chop
cloud ear. Remove tough ends of lily flowers; cut flowers in half.  Set
aside until ready to begin cooking.  Slice pork thin, then cut into
fine shreds.  Place in small bowl, to  which also add wine, soy sauce
and sugar; mix well with fingers. Add  cornstarch and mix again to coat
evenly. Slice bean curd in thirds,  cut each slice in half, then cut
each half into shreds.  Mix up cornstarch paste with cornstarch and
stock or water; set aside.  Combine stock, mushroom liquid, vinegar,
soy and black pepper. Bring  to simmer; add shredded bean curd; mix
with chopsticks to keep bean  curd from sticking together. Simmer for 2
minutes.  While stock is simmering, heat wok and add peanut oil. Heat
oil for 10  seconds; then add shredded pork; stir vigorously with
spatulas until  pork loses its brown color and turns white. At this
point, add  mushrooms, cloud ear, lily flower and bamboo.  Stir for 15
seconds  over high heat; add to stock.  Bring stock back to simmer and
slowly thicken with cornstarch mixture,  adding a little at a time
until desired thickness is reached. Remove  from heat and slowly add
beaten egg, dripping and folding a little at  a time. Top soup with
diced scallions and sesame oil. Serve  immediately.  Posted by Fred
Peters.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 404
Calories From Fat: 303
Total Fat: 34.2g
Cholesterol: 122.3mg
Sodium: 676.8mg
Potassium: 447.3mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 5g
Protein: 13.8g


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