| 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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