| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless pork |
| 3 |
tb |
Soy sauce |
| 8 |
|
Dried lily buds |
| 4 |
|
Dried tree ears |
| 4 |
|
Dried mushrooms |
| 6 |
c |
Homemade chicken broth |
| 3 |
tb |
Rice wine vinegar |
| 1/2 |
tb |
Pepper |
| 8 |
oz |
Fresh tofu |
| 1 |
tb |
Cold water |
| 1 |
tb |
Cornstarch |
| 1 |
|
Beaten egg |
| 2 |
tb |
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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