Ingredients: |
Ingredients: Marinade:
1 tsp. soy sauce
1/2 tsp. sesame oil
1 tsp. cornstarch
6 oz. pork tenderloin
Other:
1 cake soft tofu
1/2 c. chile bamboo shoots
2 tbsp. black fungus (Wood Ear or Cloud Ear), or 3-4 Chinese dried black mushrooms or fresh mushrooms
1 small handful of dried lily buds, thoroughly rinsed
6 c. water
1 c. chicken broth
1 tsp. salt
1 tsp. granulated sugar
2 tbsp. soy sauce
1/2 c. red rice vinegar, white rice vinegar, or red wine vinegar (or to taste)
1 tsp. sesame oil
1 tbsp. cornstarch, dissolved in 1/4 c. water
1 egg, beaten
1 green onion, finely chopped
2 tsp. white pepper (or to taste)
Hot chile oil, to taste, optional
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Directions: |
Directions:Marinade:
Shred pork, or chop into small strips. Mix soy sauce, cornstarch, and sesame oil. Add pork and marinate for 20 minutes.
Soup:
Cut tofu into small squares. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
Bring the water and chicken stock to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork. Stir in the salt, sugar, soy sauce, vinegar, and sesame oil.
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper. Drizzle with chile oil, if desired.
Serves 4 |
This recipe for Hot and Sour Soup is from