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Augustine
Chinese Hot and Sour Soup
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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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