---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HOT & SOUR SOUP B1
  Categories: Chinese, Meats, Soups
       Yield: 4 servings
  
       7    Cloud ear mushrooms
       7    Tiger lily buds
       1 qt Chicken stock
       1 ts Salt
       1 tb Soy sauce
     1/2 c  Bamboo shoots, drained,
            -rinsed, & shredded
     1/4 lb Boneless pork, trimmed
            -of fat, sliced 1-1/2 x 2 in
       2    Sq. fresh Chinese bean curd
            -(3 x 3 x 1-1/2 in.)
            -drained, rinsed, & shredded
     1/4 ts Ground white pepper
       2 tb White vinegar
       1    Egg; lightly beaten
  
   Soak the cloud ear mushrooms & tiger lily buds in 1/2
   cup warm water for 10 mins. Drain and shred the
   mushrooms. Cut the tiger lily buds in 1/2-in. lengths.
   Have remaining ingredients measured & placed nearby
   for cooking. Place the stock, salt, soy sauce, bamboo
   shoots, pork, mushrooms & tiger lily buds in a 3-qt.
   saucepan Bring to a boil over high heat. Immediately
   reduce heat to low, cover the pan & simmer 3 minute.
   Add the bean curd, pepper & vinegar. Return to a boil.
   Stir the cornstarch mixture to recombine it and pour
   into the saucepan. Stir until soup thickens. Slowly
   pour in the beaten egg, stirring gently. Remove from
   heat and pour into a serving bowl. Stir in the sesame
   seed oil and sprinkle the choppped scallion on top of
   the soup. Serve immediately.
   
   Pour the beaten eggs slowly into the soup, stirring
   constantly with a fork until the egg forms cooked
   shreds. Stir in the green onions, red pepper sauce,
   and sesame oil. Serve hot in individual bowls.
   
   For a Chinese meal, it is a good idea to have several
   dishes that can be started or completed ahead of time.
   This hot and sour soup is just such a do-ahead dish,
   if you wish, and goes well with most Chinese menus.
   
   Temperature (s): HOT Effort: DIFFICULT Time: 00:30
   Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON
   Comments: WINE: TAI-SHAN
  
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