[Stitchawl]

Szechuan Hot and Sour Soup! I've been thinking about it for the past three days, so today I went out and bought the ingredients... The lily buds, tree ears, and Shitake mushrooms are soaking and will be ready for the pot shortly. The pork, bamboo shoots, and tofu have already been sliced, and I can't wait until dinner time!

HOT AND SOUR SOUP

Yield; 6 servings if served as first course; 3 servings if entree

1/2 cup raw pork shreds (1/4 pound)
1/4 cup Chinese mushrooms, soaked
12 lily buds, soaked
1 tablespoon dry tree ears, rinsed and soaked
1 cake fresh bean curd
1/4 cup bamboo shoots
1/2 teaspoon sugar
1 1/2 teaspoons light soy sauce
1 tablespoon Chenkong vinegar
2 to 3 tablespoons wine vinegar (red)
1 egg
2 tablespoons scallions, chopped (white and green parts)

BINDER;
2 tablespoons water chestnut powder (or corn starch)
About 1/4 cup mushroom stock (reserved from
water in which dried mushrooms were soaking)

4 cups chicken broth
1/4 teaspoon black pepper, ground fresh
1 teaspoon sesame-seed oil

PREPARATION
Partially freeze pork, then shred. Rinse mushrooms, cover with
warm water, and soak for 30-60 minutes or until soft, then
shred. Reserve stock. Soak lily buds, remove hard end, and cut
in half. Soak tree ears, and shred. Shred bean curd and bamboo
shoots. Mix together in a bowl the sugar, light soy sauce, and
vinegars. Beat egg. Chop scallions. Dissolve 2 tablespoons water
chestnut powder in the mushroom stock.

COOKING PROCEDURE

Bring chicken stock to a boil. Add pork shreds and stir
immediately. Bring to boil again, and remove scum. Add
mushrooms, tree ears, lily buds, and bamboo shoots. Return to
boil. Cook for 3 minutes, over a medium flame. (Dish can be
prepared ahead up to this point). Bring soup back to a boil.
Drain bean curd, and add to soup. Add sugar, soy sauce,
vinegars, and pepper. Bring to boil. Re-stir binder and add with
one hand while stirring gently with the other. Simmer soup until
it thickens (about 1 minute). Add sesame-seed oil with chili.
Sprinkle with chopped scallion. Stir briefly with chopsticks.
Turn off flame. Slowly pour in egg, while stirring with
chopsticks. Serve immediately. Eat. Smile.

Stitchawl