Hot And Sour Soup #6 – We Love God!

In its attempt to win a hearing, the contemporary pulpit has been guilty of depriving our generation of lasting joy. They have had the responsibility of feeding the people craving for solid meat, but perhaps not realizing what they are craving for, they have kept feeding them dessert. It may have given the people instant satisfaction, but it has left them unhealthy and not really able to be salt and light for Christ in this world.

Ajith Fernando

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

INGREDIENTS

7		Cloud Ear mushrooms
7		Tiger lily buds
1	qt	Chicken stock
1	t	Salt
1	T	Soy sauce
1/2	c	Bamboo shoots, drained
		rinsed & shredded
1/4	lb	Boneless pork, trimmed of
		fat sliced 1-1/2" x 2"
		squares
		Fresh Chinese bean curd
		drained rinsed &
		shredded
1/4	t	Ground white pepper
2	T	White vinegar
1		Egg, lightly beaten
2	T	Cornstarch mixed with
3	T	Cold water
2	T	Sesame oil
1		Scallion, finely chopped
		including green part

INSTRUCTIONS

Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water
for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds  in
1/2-in. lengths. Have remaining ingredients measured & placed  nearby
for cooking. Place the stock, salt, soy sauce, bamboo shoots,  pork,
mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil  over
high heat. Immediately reduce heat to low, cover the pan &  simmer 3
min. Add the bean curd, pepper & vinegar. Return to a boil.  Stir the
cornstarch mixture to recom- bine it and pour into the  saucepan. Stir
until soup thickens. Slowly pour in the beaten egg,  stirring gently.
Remove from heat and pour into a serving bowl. Stir  in the sesame seed
oil and sprinkle the choppped scallion on top of  the soup. Serve
immediately.  PEKING GARDEN EAST  MILWAUKEE, MEQUON  WINE: TAI-SHAN
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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