*  Exported from  MasterCook  *
                            HOT AND SOUR SOUP 4
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Boneless pork
    3       tb           Soy sauce
    8                    Dried lily buds
    4                    Dried tree ears
    4                    Dried mushrooms
    6       c            Homemade chicken broth
    3       tb           Rice wine vinegar
      1/2   ts           Pepper
    8       oz           Fresh tofu
    1       tb           Cold water
    1       tb           Cornstarch
    1                    Beaten egg
    2       tb           Thinly sliced green onion
    Partially freeze pork; cut pork into 1x1/4-inch
   strips. Sprinkle meat with 1 tablespoon of the soy
   sauce. Meanwhile, in three bowls soak lily buds,
   mushrooms, and tree ears in enough hot water to cover
   for 30 minutes. Drain lily buds, mushrooms, and tree
   ears. Cut off and discard tough stem end of lily buds.
   Slice each lily bud into 1-inch lengths. Thoroughly
   rinse tree ears under running water; drain well. Cut
   off and discard stems. Cut mushrooms and tree ears
   into thin strips. In large saucepan bring chicken
   broth to boiling; stir in pork, the remaining soy
   sauce, lily buds, mushrooms, tree ears, rice wine
   vinegar and pepper. Simmer covered, 10 minutes.  Slice
   tofu into 1/4 inch wide strips. Add to soup simmer,
   covered, 3 minutes more. Blend cold water into
   cornstarch. Stir into soup.
    Pour egg slowly into hot soup in a thin stream,
   beating constantly with fork till egg cooks and shreds
   finely. Cook soup till slightly thickened and bubbly.
   Remove from heat. Stir in thinly sliced green onion.
   6-8 servings
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