Name: Hot and Sour Soup (Seun Lot Tong)
Ingredients: 5 c Chicken stock; 1 sl Ginger; 1/2-inch thick, lightly smashed; 40 Tiger lily buds; soaked in hot water 30 minutes, washed, hard ends removed, cut in half; 2 tb Cloud ears; soaked in hot water 30 minutes, washed three times to remove grit; 1/2 c Bamboo shoots; julienned; 1/4 ts Salt; 1 1/2 ts Hot pepper flakes; 3 tb Red wine vinegar; 4 oz Lean pork loin; shredded; 3 tb Cornstarch mixed with 3 tablespoons cold water; 2 lg Eggs; beaten; 1 1/2 ts Dark soy sauce; 2 Cakes fresh bean curd (8 ounces), cut into 1/3-inch strips; 2 tb Finely sliced scallion greens

It is not easy to get the law killed. Something of a legal disposition remains even in the believer while he is in this world. Many a stroke does self and self-righteousness get, but still it revives again. If he were wholly dead to the law, he would be wholly dead to sin. But so far as the law lives, sin lives. They that think they know the gospel well enough betray their ignorance. No man can be too evangelical [gospel-centered]. It will take all his life-time to get a legal temper destroyed.

Ralph Erskine

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Chinese		1	Servings

INGREDIENTS

5	c	Chicken stock
1	sl	Ginger; 1/2-inch thick, lightly smashed
40		Tiger lily buds; soaked in hot water 30 minutes, washed, hard ends removed, cut in half
2	tb	Cloud ears; soaked in hot water 30 minutes, washed three times to remove grit
1/2	c	Bamboo shoots; julienned
1/4	ts	Salt
1 1/2	ts	Hot pepper flakes
3	tb	Red wine vinegar
4	oz	Lean pork loin; shredded
3	tb	Cornstarch mixed with 3 tablespoons cold water
2	lg	Eggs; beaten
1 1/2	ts	Dark soy sauce
2		Cakes fresh bean curd (8 ounces), cut into 1/3-inch strips
2	tb	Finely sliced scallion greens

INSTRUCTIONS

COOKING LIVE SHOW #CL8964
All recipes courtesy of Eileen Yin-Fei Lo, The Chinese Way
In a large pot place stock, ginger, tiger lily buds, cloud ears, bamboo
shoots, and salt. Cover pot and bring to a boil over high heat. Lower heat
and simmer for 10 minutes. Add hot pepper flakes and vinegar and stir in.
Turn heat back to high and return soup to a boil. Boil for 2 minutes. Add
pork, stir and cook for 2 minutes more.
Stir cornstarch mixture and pour into soup, stirring to combine thoroughly.
Add beaten eggs in the same manner. Add soy sauce and mix well. Add bean
curd strips, stir and bring soup back to a boil. Turn off heat, transfer to
a heated tureen, sprinkle with sliced scallions, and serve.
Yield: 6 servings
Per Serving: 173 calories, 5.5 grams of fat, 27 percent calories from fat,
87 mg cholesterol, 361mg sodium
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Sep 19, 1997

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