Hot And Sour Soup/kim Malo 2

If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Chinese, Mushrooms, Soups & ste	1	Servings

INGREDIENTS

8	c	Chicken stock
1/4	lb	Shredded lean pork
2		Dried black Chinese
		mushrooms soaked and
		shredded
2		Fresh ginger, 2 to 3
2		Dried wood ears, soaked and
		shredded optional 2 to
1/2		Firm tofu, drained and cut
		into 2"x1/4" strips
1/4	c	Shredded bamboo shoots
1/4	c	Sliced button mushrooms
1/4	c	Shredded cooked ham
		optional
1/2	c	Vinegar
1	t	White pepper
3/4	t	Salt
1	t	Toasted sesame oil
3/4	t	Sugar
1	T	Dark soy sauce
1	t	Chili oil
2		Eggs, lightly beaten
1		Scallion, shredded
4	T	Cornstarch

INSTRUCTIONS

3
Bring the stock to a boil. Add pork, ginger, black mushrooms, and  wood
ear. Cook 2-3 minutes. Discard the ginger. Add remaining  ingredients,
except the scallion, eggs, and cornstarch paste. Reduce  heat and
simmer a couple minutes. Add cornstarch paste (mix the 4 TB  cornstarch
with 3 TB water) and cook until thick but clear. Remove  from heat and
drizzle in eggs, stirring to make threads. Garnish with  scallions
before serving.  Notes -I tend to mix and match among the best ideas
from various  recipes, including these, when I make it. For example,
the first  recipe is the better one, I think, but I like the extra
vinegar, dark  soy and white (vs black) pepper from the second. Some
recipes use red  pepper flakes or chopped red peppers. I don't like the
taste in this  soup -it's hot, but the wrong sort of hot to my mind.
However, you  can add a tsp or so, if desired. I do usually add more
white or black  pepper than is given, though. 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.  ~Kim Kim Malo kmalo19@idt.net  From ???@??? Sun
Sep 28 22:08:53 1997 Posted to EAT-L Digest  by JoAnn
<joannr@PCLINK.COM> on Apr 14, 1998

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