Peanut Other Hot And Sour Soup

Peanut Other Hot And Sour Soup

Ingredients:
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(6 of 16) [12/17/1999 12:02:12 PM]
COLLECTION: Hot & Sour Soups
1 tblsp peanut oil (or other vegetable oil)
1 garlic clove
1 tsp ginger root (aboutr 2 slices)
1/2 cup boneless pork loin, shredded
1 1/2 tblsp soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms
10 dried lily buds (also called golden needles)
12 dried tree ear fungus (also called cloud ears)
4 cups chicken broth (canned or homemade; I usually use canned)
1 tblsp dry sherry
3 tblsp red wine vinegar
1 tblsp cornstarch
1/4 cup water
1 tofu pad (a package generally contains 2 pads)
1/4 cup green onions
2 eggs
1 tblsp toasted sesame oil
1/4-1 tsp chili oil
1/4 tsp white pepper
salt and more pepper

Directions:
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1) Rehydrate the dried ingredients (15 minutes: in lukewarm water for
the shiitakes, and in boiling water for the lily buds and tree ears).
Heat the chicken broth (if it's canned, prepare it).
2) Mince the garlic and ginger root and combine them. Shred the pork
loin. Shred the bamboo shoots. Combine the cornstarch and the water.
Chop the green onions. Lightly beat the eggs.
3) Heat oil in wok (medium), add the garlic and ginger, stirring 30
seconds.
4) Add the pork, cooking until it loses its pink color.
5) Add the soy sauce, cook for 1 minute more.
6) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly
for 1 minute.
7) Stir in chicken broth, sherry, and vinegar.
8) Stir cornstarch/water mix one last time and add it to the soup.
9) Add the tofu and bring the soup to a boil.
10) Turn the heat to low, add the green onions.
(7 of 16) [12/17/1999 12:02:12 PM]
COLLECTION: Hot & Sour Soups
11) Add the beaten eggs in a slow stream, stirring several times.
12) Turn off the heat and add the sesame oil, chili oil, white pepper.
Season to taste and serve immediately.
Notes:
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Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand it, hot and
sour soup, traditionally, is a Northern Chinese way of using leftovers.
Therefore, there are many, many variations possible, particularly in the
dried ingredients. We never make it exactly the same way twice. I
recommend using the shiitakes at least; most any grocery store has them.
You may find tree ears and lily buds in an oriental food store.
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From: quaalk@dynamic.network.com (Kelly Quaal)
Source: "The Chinese Cookbook" by Craig Claiborne and Virginia Lee.
HOT AND SOUR SOUP
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(6 to 8 servings)