| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless pork |
| 3 |
T |
Soy sauce |
| 8 |
|
Dried lily buds |
| 4 |
|
Dried tree ears |
| 4 |
|
Dried mushrooms |
| 6 |
c |
Homemade chicken broth |
| 3 |
T |
Rice wine vinegar |
| 1/2 |
T |
Pepper |
| 8 |
oz |
Fresh tofu |
| 1 |
T |
Cold water |
| 1 |
T |
Cornstarch |
| 1 |
|
Beaten egg |
| 2 |
T |
Thinly sliced green onion |
INSTRUCTIONS
Partially freeze pork; cut pork into 1x1/4-inch strips. Sprinkle meat
with 1 tablespoon of the soy sauce. Meanwhile, in three bowls soak
lily buds, mushrooms, and tree ears in enough hot water to cover for
30 minutes. Drain lily buds, mushrooms, and tree ears. Cut off and
discard tough stem end of lily buds. Slice each lily bud into 1-inch
lengths. Thoroughly rinse tree ears under running water; drain well.
Cut off and discard stems. Cut mushrooms and tree ears into thin
strips. In large saucepan bring chicken broth to boiling; stir in
pork, the remaining soy sauce, lily buds, mushrooms, tree ears, rice
wine vinegar and pepper. Simmer covered, 10 minutes. Slice tofu into
1/4 inch wide strips. Add to soup simmer, covered, 3 minutes more.
Blend cold water into cornstarch. Stir into soup. Pour egg slowly into
hot soup in a thin stream, beating constantly with fork till egg cooks
and shreds finely. Cook soup till slightly thickened and bubbly.
Remove from heat. Stir in thinly sliced green onion. 6-8 servings
Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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