Name: Chinese Hot and Sour Soup
Ingredients: 3 Dried wood ears; 20 Dried tiger lily buds; 3 c Hot water; 1/4 lb Pork butt; 1/2 ts Rice wine or dry sherry; 1/2 ts Cornstarch; 1 ts Sesame oil; 1 ts Salt; 2 oz Fresh mushrooms, sliced; 1/4 c Shredded bamboo shoots; 1 3" square bean curd, sliced; 2 tb Worcestershire sauce; 2 ts White vinegar and adjust; 5 tb Cornstarch; 5 tb Water; 1 Egg, beaten; 1/2 ts Black pepper; 1/2 ts White pepper; 1 tb Sesame oil; 6 1/2 c Chicken broth or white stock; 1/4 c Water chestnuts

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Chinese, Soups	4	Servings

INGREDIENTS

3		Dried wood ears
20		Dried tiger lily buds
3	c	Hot water
1/4	lb	Pork butt
1/2	ts	Rice wine or dry sherry
1/2	ts	Cornstarch
1	ts	Sesame oil
1	ts	Salt
2	oz	Fresh mushrooms, sliced
1/4	c	Shredded bamboo shoots
1		3" square bean curd, sliced
2	tb	Worcestershire sauce
2	ts	White vinegar and adjust
5	tb	Cornstarch
5	tb	Water
1		Egg, beaten
1/2	ts	Black pepper
1/2	ts	White pepper
1	tb	Sesame oil
6 1/2	c	Chicken broth or white stock
1/4	c	Water chestnuts

INSTRUCTIONS

           MARINADE:
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice
pork into thin strips. Use a cleaver to chop strips into shreds. Combine
marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand
15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a
boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts,
bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add
pork shreds with marinade and bean curd. Bring to a boil. Add
worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5
tablespoons water to make a paste. Slowly stir into soup. Cook over medium
heat until soup thickens slightly.  Stir egg into soup. Add black pepper,
white pepper and sesame oil.

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