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HOT & SOUR SOUP 6
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Chinese
Amount Measure Ingredient -- Preparation Method
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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
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans
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