HOT AND SOUR SOUP
1 Tbsp peanut oil
1 garlic clove, minced
1 tsp minced gingerroot
1/2 cup boneless pork loin, shredded
1 1/2 Tbsp soy sauce or tamari
1/2 cup bamboo shoots, shredded
6 dried shiitake mushrooms, soaked for 15 minutes in warm water
10 dried lily buds (golden needles), soaked for 15 minutes in hot water
12 dried tree ear fungus (cloud ears), soaked for 15 minutes in hot water
4 cups chicken broth
1 Tbsp dry sherry
3 Tbsp red wine vinegar
1 Tbsp cornstarch
1/4 cup water
1 block tofu
1/4 cup chopped green onions
2 eggs, beaten
1 Tbsp toasted sesame oil
1/4-1 tsp chili oil
Combine garlic and ginger. Combine the cornstarch and the water.
Heat oil in wok, add the garlic and ginger, stirring 30 seconds.
Add the pork, cooking until it loses its pink color. Add the soy
sauce, cook for 1 minute more. Add bamboo shoots, shiitakes, lily
buds, tree ear fungi, stir quickly for 1 minute.
Stir in chicken broth, sherry, and vinegar. Stir cornstarch/water
mix one last time and add it to the soup. Add the tofu and bring
the soup to a boil.
Turn the heat to low, add the green onions. Add the beaten eggs
in a slow stream, stirring several times.
Turn off the heat and add the sesame oil, chili oil, white
pepper. Season to taste and serve immediately.