*  Exported from  MasterCook  *
 
                             HOT & SOUR SOUP 6
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Boston butt, sliced
      3/4   c            Sauce, soy, light
    2       tb           Cornstarch
    2       tb           Oil, sesame
    1       qt           Broth, chicken
    2       oz           Fungus, root ear
    2       oz           Mushrooms, black, soaked
                         -- in warm water
    2       oz           Shoots, bamboo
      1/4   c            Wine, rice OR
      1/4   c            Sherry
    2       tb           Sauce, soy, dark
      1/2   tb           Sugar
    2       tb           Vinegar
    3       oz           Bean curd, diced
    2       lg           Eggs, beaten
                         Salt (to taste)
                         Pepper, white (to taste)
    1       t            Oil, hot pepper
    2       tb           Scallions, slivered
 
        Work the pork with a marinade of half of the
   light soy, half of the sesame oil and both tablespoons
   cornstarch, and let stand for 30 minutes.
   
        Bring chicken broth to a boil, then add the pork
   and marinate mixture. Add fungus, mushrooms, bamboo
   shoots, wine, both soys, sugar, vinegar, and remaining
   sesame oil.  Heat thoroughly and add bean curd, then
   drizzle in the beaten egg.
   
        Soup is done when bean curd expands (about 5
   minutes).  Drizzle in the hot oil and garnish with
   scallions.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chefs The Wong Brothers, Trey Yuen
   Restaurant, New Orleans
  
 
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