INGREDIENTS

INSTRUCTIONS

MARINADE
SEASONING LIQUID
SOUP
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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