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
- 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.
- Separate
cut bamboo shoots, pork, fungus & mushrooms to fine julienne.
- Mix
pork with cornstarch and salt in bowl.
- Stir
fry pork in heated oil.
- Bring
chicken stock to boil in pot. Add mushrooms, fungus, pork and bamboo
shoots. Stir constantly.
- Add
soy sauce, pepper and vinegar. Thicken with dissolved cornstarch, stirring
constantly over moderate heat.
- Add
bean curd (tofu) and bring to boil.
- 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