3 dried wood ear mushrooms
20 dried tiger lily buds (dried lily flowers)
3 cups hot water
1/4 pound pork butt
Marinade
1/2 teaspoon dry sherry
1/2 teaspoon cornstarch
1 teaspoon sesame oil
Soup
1 1/2 cups chicken stock
5 cups water
1 teaspoon salt
2 ounces fresh mushrooms sliced
1/2 - 4 oz can sliced mushrooms, drained
1/4 cup sliced water chestnuts
1/4 cup shredded bamboo shoots
2 tablespoons fresh carrot, shredded
1 (3 inch) square bean curd thinly sliced
2 tablespoons worchestershire sauce
1 teaspoon vinegar
5 tablespoons cornstarch
5 tablespoons water
1 egg beaten
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 tablespoon sesame oil
Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody stems from both; shred wood ears with a cleaver.
Slice pork into thin strips; chop strips into shreds. Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes. Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat;
reduce heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd; bring to a boil; add Worchestershire sauce and vinegar. Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into soup. Cook over medium heat until soup thickens slightly; stir egg into soup; add black pepper, white pepper and sesame oil. Serve hot
Posted: 8/14/2009 9:51:12 AM