| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | China, Soups/stews, Archived | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Cloud ears |
| 1/4 | c | Golden needles |
| 1/4 | lb | Pork, shredded into matchstick size |
| 3 | tb | Cornstarch |
| 2 | ts | Sherry |
| 1/2 | c | Water |
| 3 | tb | White-wine vinegar |
| White pepper to taste | ||
| 1/2 | ts | Hot oil |
| 2 | ts | Sesame oil |
| 4 | c | Chicken stock |
| Salt to taste | ||
| 1 | tb | Soy sauce |
| 2 | Bean curds, each cut in 8 pieces | |
| 1 | Egg, beaten | |
| 2 | Scallions, chopped | |
| 1 | minute. |
INSTRUCTIONS
Soak cloud ears and golden needles in hot water about 15 minutes or until noticweably increased in size; drain. Shred cloud ears. Cut golden needles in half. Combine pork with 1 tablespoon corn starch and sherry. Mix 2 tablespoons cornstarch with water; set aside Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside. Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add pork; boil 1 minute. Add cloud ears, golden needles, and bean curds; boil Add cornstarch mixture; stir until thickened. Lower heat. Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions. Smile (from 1001 Oriental Recipies) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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