Nuri's Hot & Sour Soupchina, soups/stews 1/4 cup cloud ears 1/4 cup golden needles 1/4 lb pork, shredded into matchstick size 3 tablespoon cornstarch 2 teaspoon sherry 1/2 cup water 3 tablespoon white-wine vinegar 1 white pepper to taste 1/2 teaspoon hot oil 2 teaspoon sesame oil 4 cup chicken stock 1 salt to taste 1 tablespoon soy sauce 2 bean curds, each cut in 8 pieces 1 egg, beaten 2 scallions, chopped Soak cloud ears and golden needles in hot water about 15 minutes or until noticweably increased in size; drain. Shred cloud ears. Cut golden needles in half. Combine pork with 1 tablespoon corn starch and sherry. Mix 2 tablespoons cornstarch with water; set aside Combine vinegar, pepper, hot oil, and sesame oil in bowl; set aside. Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add pork; boil 1 minute. Add cloud ears, golden needles, and bean curds; boil 1 minute. Add cornstarch mixture; stir until thickened. Lower heat. Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions. Smile (from 1001 Oriental Recipies) |
