INGREDIENTS

INSTRUCTIONS

NOTES: lily buds: soaked in cold water for 20 minutes, then squeezed
dry and any hard parts cut off black mushrooms: stems snapped off,
caps soaked for 30 minutes in hot water, then squeezed dry and thinly
sliced tree ears: soaked in hot water for 20 minutes, knobby parts  cut
off, and sliced into a thin julienne JoAnn note: I am guessing on  the
amount of pork because it was missing in the original recipe. I  think
chicken could be used also.  Combine marinade ingredients in a bowl,
add pork and toss to coat. Set  aside while preparing other
ingredients.  Combine seasoning liquid ingredients in a separate small
bowl and set  aside.  Bring stock to a boil in a medium saucepan.
Reduce heat to simmer.  Add pork and ginger, stirring with chopsticks
to separate pork  shreds. Cook 2  minutes. Add remaining ingredients,
except seasoning liquid and egg.  Bring to a boil. Re-stir seasoning
liquid and pour into the soup.  Stir until thickened, then remove from
the heat. The soup should not  be allowed to boil once the vinegar has
been added. Slowly pour  beaten egg into soup in a thin stream,
stirring gently with a  chopstick to form 'egg flowers'. Taste and
adjust seasoning, if  necessary, with additional vinegar, pepper, or
chili oil.  Notes: This version does not have the traditional sesame
oil and  sliced scallion garnishes. I prefer it with them, so sprinkle
1-2  sliced scallions and 1-2 Tsp toasted sesame oil (for the entire
recipe, not per serving) over the top before serving. One hint, even
in using others' recipes. I've found that the small amount of sugar
suggested in these recipes, used as a seasoning rather than a
sweetner, makes a real difference -seems to highlight the sour from
the vinegar and the heat from the pepper.  NOTES : From: A Taste of
Chinatown, America's Native Chinese Cuisine  by Joie Warner Posted to
EAT-L Digest  by JoAnn <joannr@PCLINK.COM>  on Apr 14, 1998

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