INGREDIENTS (Serves 4-6)

Instructions

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   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 Tbsp dry sherry 3 Tbsp red wine vinegar 1 Tbsp cornstarch 1/4 cup water 1 tofu pad (a package generally contains 2 pads) 1/4 cup green onions 2 eggs 1 Tbsp toasted sesame oil 1/4-1 tsp chili oil 1/4 tsp white pepper salt and more pepper PROCEDURE (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. http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (7 of 10) [12/17/1999 12:02:18 PM]

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   COLLECTION: Hot and Sour soup (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. (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 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. RATING Difficulty: easy to moderate Time: about an hour Precision: no need to measure. Hot and Sour soup Ingredients o 1-2cm fresh root ginger o 1 medium sized hot green chilli (cored and seeded) o 2 cloves garlic o 2 1/2 cups water o 1 vegetable stock cube (2 cup size) o Juice of one lemon o 1 tbsp vinegar o 3 tbsp dark soy sauce o 1/3 tsp dried ginger o 1 tsp five spice powder o 4 spring onions o 1 medium sized red sweet bell pepper http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (8 of 10) [12/17/1999 12:02:18 PM]

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   COLLECTION: Hot and Sour soup o 1 medium sized yellow sweet bell pepper o 225g tin water chestnuts o 225g tin bamboo shoots Method Chop the ginger, chilli pepper and garlic finely. Simmer for ten minutes in 2 1/2 cups of water. Core, seed and chop the red and yellow peppers into strips. Slice the water chestnuts and bamboo shoots. Add these and the other remaining ingredients. Cook until the vegetables are cooked, but still crisp. Adjust the seasoning to sour and spicy, and make the liquid up to 7-8 cups (around 3 pints). Serves 4 as a starter to a chinese meal. Units All units and measures are metric American. A UK imperial measure version is available from [email protected] HOT & SOUR SOUP This is a recipe from a good chinese restaurant in Cincinnati. 1 Qt chicken broth 2 oz shredded pork tenderloin 2 oz shredded bean curd 2 Tblsp shredded bamboo shoots 2 Tblsp shredded cloud ears 2 Tblsp dry lily buds 1 Tblsp fresh ground black pepper 1 tsp salt 1 tsp sugar 1 tsp dark soy sauce 3 Tblsp cider or rice wine vinegar 2-3 tsp cornstarch dissolved in 2 Tblsp water 1 egg, beaten few drops sesame oil 2 Tblsp minced scallions or green onions In a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in water to cover. Drain well Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into bowls and garnish with minced scallions. Serves 4. Preperation time: ~20min Cooking time: ~20 min -- http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (9 of 10) [12/17/1999 12:02:18 PM]

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   COLLECTION: Hot and Sour soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (10 of 10) [12/17/1999 12:02:18 PM]

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   COLLECTION: Hot & Sour Soups COLLECTION: Hot & Sour Soups From: Sarah Henderson [email protected] Date: Tue, 10 Aug 1993 11:33:50 -0700 (PDT) Hot and Sour Soup from Jeff Smith's _Three Ancient Cuisines_. Hot & Sour Soup(Chinese) *Add garlic and red chili paste for more heat. 6 cups chicken stock(seasoned with some ginger) 2 Tbsp. light soy sauce 1/4 lb. lean pork, in 1/4 inch cubes 6 dried Chinese mushrooms(soaked 3 hrs., drained, julienned) 3/4 tsp. ground white pepper or more to taste 1/4 cup white vinegar--more or less to taste 5 Tbsp. cornstarch mixed with 5 Tbsp. water salt if needed 1/2 cup bamboo shoots, julienned 1/4 dried cloud ears, soaked 1 hr., drained, and shredded 1 cake bean curd, cut into 1/4 inch cubes 4 eggs, beaten Garnish cooked ham, cut in slivers green onion, chopped sesame oil to taste grated carrot ground black pepper Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10 minutes. Add pepper, vinegar, and thicken with cornstarch mixture. Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring to simmer and pour in eggs in a very thin stream over the surface of the soup. Wait 10 seconds and stir gently. Add garnishes and serve. from Madhur Jaffrey's _Far Eastern Cookery_. http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/hot-sour-soup-coll.html (1 of 2) [12/17/1999 12:02:19 PM]

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   COLLECTION: Hot & Sour Soups