| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
|
Dried Cloud Ear mushrooms |
| 6 |
|
Dried Chinese black mushroom |
| 6 |
|
Dried tigerlily buds |
| 4 1/2 |
c |
Double-strength chicken broth |
| 1 |
tb |
Peanut oil |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Light soy sauce |
| 1/3 |
lb |
Lean boneless pork or skinned boneless chicken |
| 4 |
oz |
Fresh bean curd; cut in thin strips |
| 1/4 |
c |
Bamboo shoots; cut in thin strips |
| 2 |
|
Eggs; slightly beaten |
| 2 |
tb |
Chinese red rice vinegar |
| 2 |
ts |
Thinly sliced green |
|
|
Onion; including some tops |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Freshly ground white pepper; "Hot Hot Oil" (see recipe) or chile oil |
|
|
Sugar to taste; if desired |
INSTRUCTIONS
Pour boiling water over cloud ears, black mushrooms & tigerlily buds. Let
soak 15 minutes. Drain; cut off woody parts of mushrooms and hard tips of
buds, then slice very thinly. Set aside. Heat broth in a large saucepan.
Meanwhile, heat peanut & sesame oils in a wok or large skillet; when oil is
hot, sprinkle on soy sauce. Add pork or chicken and stir-fry just a few
minutes or until crisp on edges. Add mushrooms and tigerlily buds and stir
to brown edges lightly. Then add meat and mushroom mixture to broth and
stir well; stir in bean curd and bamboo shoots. When soup comes to a gentle
simmer, pour in beaten eggs, stirring soup with a swirling motion. As soon
as eggs start to cook, remove soup from heat. Rinse 4-6 individual soup
bowls or 1 large serving bowl with hot water. Then mix vinegar, green
onion, 2 tsp sesame oil and white pepper, Hot Hot Oil or Chile Oil. Divide
mixture equally among individual bowls or place all in a large bowl. Taste
soup and adjust seasonings, adding more soy sauce or perhaps a pinch of
sugar if a less sour flavor is desired. Stir to mix the cloudlike shreds of
egg evenly, then pour into individual bowls or serving bowl. To eat, bring
soup spoon up from the bottom of the bowl to mix hot and sour flavors into
each bite. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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