---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SOUR-HOT SOUP (SUAN LA TANG)
  Categories: Chinese, Soups, Pork
       Yield: 6 servings
  
       5    Dried black mushrooms
      15    Pieces cloud ear fungus
      30    Pieces dried lily flower
       6 c  Chicken stock
       1 c  Mushroom liquid
       6 tb Clear rice vinegar
       3 tb Thin soy
       1 ts Freshly ground black pepper
     1/4 lb Lean pork
       1 ts Dry sherry or rice wine
       1 ts Thin soy
     1/2 ts Sugar
            Cornstarch to coat
     1/2 c  Shredded bamboo
       2    Cakes bean curd, shredded
       2 tb Peanut oil
       4 tb Cornstarch (mixed as paste
            -with
       5 tb Cold stock or water)
       2    Eggs, beaten
       4    Scallions, diced
     1/4 c  Sesame oil
  
   Preparation:  Soak mushrooms, cloud ear, and lily
   flowers separately in hot water for 25 to 30 minutes
   or until soft.  Reserve mushroom liquid in amount
   specified above.  Next remove stems from mushrooms;
   discard. Pick off tough ends of cloud ear; discard
   ends; coarse chop cloud ear. Remove tough ends of lily
   flowers; cut flowers in half.  Set aside until ready
   to begin cooking.
   
   Slice pork thin, then cut into fine shreds.  Place in
   small bowl, to which also add wine, soy sauce and
   sugar; mix well with fingers.  Add cornstarch and mix
   again to coat evenly.  Slice bean curd in thirds, cut
   each slice in half, then cut each half into shreds.
   
   Mix up cornstarch paste with cornstarch and stock or
   water; set aside.
   
   Combine stock, mushroom liquid, vinegar, soy and black
   pepper. Bring to simmer; add shredded bean curd; mix
   with chopsticks to keep bean curd from sticking
   together.  Simmer for 2 minutes.
   
   While stock is simmering, heat wok and add peanut oil.
   Heat oil for 10 seconds; then add shredded pork; stir
   vigorously with spatulas until pork loses its brown
   color and turns white.  At this point, add mushrooms,
   cloud ear, lily flower and bamboo.  Stir for 15
   seconds over high heat; add to stock.
   
   Bring stock back to simmer and slowly thicken with
   cornstarch mixture, adding a little at a time until
   desired thickness is reached. Remove from heat and
   slowly add beaten egg, dripping and folding a little
   at a time. Top soup with diced scallions and sesame
   oil.  Serve immediately.
   
   Posted by Fred Peters.
  
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