Recipe: Hot and Sour Soup - Szechuan [edit]

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Tags: Asian, Calorie, Chinese, Condiment, Diet, Fat, Free, Health, Oriental, Rice, Soup, Stew

Yield: 4 servings

3	Dried wood ears
20	Dried tiger lily buds
3	cups Hot water
¼	pound Pork butt
½	teaspoon Rice wine or dry sherry
½	teaspoon Cornstarch
1	teaspoon Sesame oil
1	teaspoon Salt
2	ounces Fresh mushrooms, sliced
¼	cup Shredded bamboo shoots
1	3" square bean curd, sliced
2	tablespoons Worcestershire sauce
2	teaspoons White vinegar and adjust
5	tablespoons Cornstarch
5	tablespoons Water
1	Egg, beaten
½	teaspoon Black pepper
½	teaspoon White pepper
1	tablespoon Sesame oil
6 ½	cups Chicken broth or white veg stock
¼	cup Water chestnuts

Step 1	Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Step 2	Remove stems from softened wood ears. Shred wood ears with a cleaver.
Step 3	Slice pork into thin strips. Use a cleaver to chop strips into shreds.
Step 4	Combine marinade ingredients in a small bowl. Add pork shreds; mix well.
Step 5	Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.
Step 6	Bring to a boil over high heat; reduce heat to medium. Add mushrooms, waterchestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4minutes. Add pork shreds with marinade and bean curd. Bring to a boil.
Step 7	Addworcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over mediumheat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.