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Hot And Sour Soup

January 28, 2023

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

INGREDIENTS

3/4	lb	Boston butt, sliced
3/4	c	Sauce, soy light
2	T	Cornstarch
2	T	Oil, sesame
1	qt	Broth, chicken
2	oz	Fungus, root ear
2	oz	Mushrooms, black soaked
		in warm water
2	oz	Shoots, bamboo
1/4	c	Wine, rice OR
1/4	c	Sherry
2	T	Sauce, soy dark
1/2	T	Sugar
2	T	Vinegar
3	oz	Bean curd, diced
2		Eggs, beaten
		Salt, to taste
		Pepper, white to taste
1	t	Oil, hot pepper
2	T	Scallions, slivered

INSTRUCTIONS

Work the pork with a marinade of half of the light soy, half of the
sesame oil and both tablespoons cornstarch, and let stand for 30
minutes.  Bring chicken broth to a boil, then add the pork and marinate
mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys,  sugar,
vinegar, and remaining sesame oil. Heat thoroughly and add  bean curd,
then drizzle in the beaten egg.  Soup is done when bean curd expands
(about 5 minutes). Drizzle in the  hot oil and garnish with scallions.
Source: Great Chefs of New Orleans, Tele-record Productions  :    Box
71112, New Orleans, Louisiana - 1983  :    Chefs The Wong Brothers,
Trey Yuen Restaurant, New Orleans  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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