More Great Recipes: Asian | Soup

Chinese Spicy Hot And Sour Soup


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion


Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes.


After trimming off any tough stems, slice the mushrooms.


With the fingers, shred the tiger lily stems.


Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan.


Bring to a boil, and simmer for 10 minutes.


Stir in soy sauce, sugar, salt, white pepper, and vinegar.


Combine cornstarch with 3 tablespoons water.


Add a little of the hot soup to the cornstarch, and then return all to the pan.


Heat to boiling, stirring.


Add the bean curd, and cook 1 to 2 minutes.


Just before serving, turn off the heat.


Stir the egg in gradually.


Mix in sesame oil.


Sprinkle each serving with scallions


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana