*  Exported from  MasterCook  *
 
                        HOT AND SOUR SOUP - SZECHUAN
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chinese                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Dried wood ears
   20                    Dried tiger lily buds
    3      cups          -hot water
      1/4  pound         Pork butt
                         -----MARINADE-----
      1/2  teaspoon      Dry sherry
      1/2  teaspoon      Cornstarch
    1      teaspoon      Sesame oil
                         -----SOUP-----
    1 1/2  cups          Chicken stock
    5      cups          -water
    1      teaspoon      Salt
    2      ounces        Fresh mushrooms -- - sliced or
      1/2                -4 oz can sliced mushrooms -- drained
      1/4  cup           Sliced water chestnuts
      1/4  cup           Shredded bamboo shoots
    2      tablespoons   Fresh carrot -- shredded
    1                    (3 inch) square bean curd -- thinly sliced
    2      tablespoons   Worchestershire sauce
    1      teaspoon      Vinegar
    5      tablespoons   Cornstarch
    5      tablespoons   Water
    1                    Egg -- - beaten
      1/2  teaspoon      Black pepper
      1/2  teaspoon      White pepper
    1      tablespoon    Sesame oil
 
 Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody
stems from both; shred wood ears with a cleaver.
 
   Slice pork into thin	strips; chop strips into shreds; Combine marinade in a 
 small bowl; add pork, mix well; let stand 15 minutes. Combine chicken stock, 5 
 cups water and salt in a medium saucepan; bring to a boil over high heat; reduce
  heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood 
 ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd;
 bring to a boil; add Worchestershire sauce and vinegar.  Dissolve cornstarch in
 5 tbsp water to make a paste; slowly stir into soup. Cook over medium heat until
 soup thickens slightly; stir egg into soup; add black pepper, white pepper  and
 sesame oil. Serve hot. Yield 4 servings. Chuck in Pok Friday 01:28 pm 11/26
 C.OZBURN on GEnie 
   Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November,
 1993
 
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