Title: Hot and Sour Soup #4
Categories: Chinese Soup
Yield: 6 Servings

1	c	Bean curd, cubed
1/4	c	Bamboo shoots, shredded
1/4	c	Golden needles (tiger lily pods)
2	tb	Wood ear fungus, shredded
1/4	c	Black mushroom
1		Egg, well beaten
4	oz	Very lean pork, shredded
		MIXTURE A:
1	ts	Light soy
1	ts	Cornstarch
		MIXTURE B:
6	c	Chicken stock
1 1/2	ts	Salt
1	ts	MSG (optional)
1	ts	Sugar
		MIXTURE C:
3	tb	Cornstarch
3	tb	Water
		MIXTURE D:
2	tb	Light soy
2	tb	Vinegar
1	ts	Sesame oil
1	ts	Chili oil
1/2	ts	Black pepper (fresh ground)
1/2	ts	White pepper (fresh ground)
3	tb	Scallions, chopped
1	tb	Fresh ginger, chopped

1. Put the golden needles, wood ear and mushrooms to soak in separate bowls of water (30 to 60 minutes).

2. Prepare mixtures A, C and D in separate bowls, mix well. When mixing the cornstarch, add liquid slowly to avoid undissolved chunks.

3. Shred the pork. This means cutting into pieces 1/4 inch square by 1 to 2 inches long.

4. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to stir-fry the meat until the color changes. Set the meat aside.

5. Shred and cube other ingredients.

6. Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean curd and golden needles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in filaments. Add mixture D and cook another minute.

7. Serve hot.

Posted by Tom Napolitano. Courtesy of Fred Peters.

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