Madame Wong’s HOT & SOUR SOUP

 

 

4 dried black mushrooms (shitake)         ½ tsp pepper

¼ cup dried fungus                              3 Tblsp red wine vinegar

Boiling water                                       2 Tblsp cornstarch, dissolved in  

½ cup lean pork                                            ¼ cup water

½ cup bamboo shoots                          2 pieces fresh bean curd cut into

½ tsp salt                                                     thin strips

1 tsp cornstarch                                   2 eggs

2 Tblsp oil                                           1 Tblsp sesame seed oil

6 cups chicken stock                             2 green onions, cut into 1-inch             

2 Tblsp light soy sauce                                  lengths

 

  1. Put mushrooms and fungus in separate bowls. Cover each with boiling water. Let soak 3 or 4 hours or overnight. Remove stems and woody parts from both.
  2. Separate cut bamboo shoots, pork, fungus & mushrooms to fine julienne.
  3. Mix pork with cornstarch and salt in bowl.
  4. Stir fry pork in heated oil.
  5. Bring chicken stock to boil in pot. Add mushrooms, fungus, pork and bamboo shoots. Stir constantly.
  6. Add soy sauce, pepper and vinegar. Thicken with dissolved cornstarch, stirring constantly over moderate heat.
  7. Add bean curd (tofu) and bring to boil.
  8. Turn off heat, add beaten eggs, stirring quickly for 30 seconds. Add sesame see oil. Remove to tureen and garnish with green onions.

 

If spicier taste is desired, add more vinegar, pepper or hot oil.

 

Serves:  6