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Hot and Sour Soup

3 dried black mushrooms
1 heaping tablespoon small tree ear mushrooms
20 dried lily buds
2 pads firm bean curd
1/4 lb lean pork, cut into matchstick shreds
2 ts dark soy sauce
1 tb light soy sauce
5 tb white vinegar
2 ts salt, or to taste
1 tb peanut oil
1/4 c bamboo shoots, cut into matchstick shreds
5 c chicken stock
3 tb cornstarch mixed with 1/4 cup water
2 eggs lightly beaten
1 ts white pepper
1 tb sesame oil
2 tb chopped scallions
2 tb chopped fresh coriander leaves

Put the mushrooms, tree ears and lily buds into a bowl and cover
with boiling water. Let stand for 30 minutes. Meanwhile, slice
the bean curd into strips and set aside.

Combine the pork shreds with the dark soy sauce in a small bowl.

Combine the light soy sauce, vinegar and salt in another bowl.
Remove the black mushrooms from the soaking liquid, cut off the
woody stems and discard, then slice the caps thinly and put into
a bowl. Drain and rinse the tree ears and add them to the mushrooms.
Remove the lily buds, cut off the woody tips, slice them in two,
then pull each apart by hand into 2 or 3 shreds and add them to
the mushrooms.

Heat the oil in a wok or large pot. Stir-fry the pork just until
it changes color. Add the tree ear mixture and bamboo shoots;
cook, stirring for 1 minute. Add the stock and bring to a boil
(you may have this simmering in a separate pot), and stir in the
vinegar mixture.

Adjust the seasonings.

Cook for 1 minute then add the bean curd. When boiling, give the
cornstarch/water mixture a stir to recombine and stir into the
soup. Cook until the soup thickens and clears slightly. Turn off
the heat and slowly swirl in the beaten eggs. Transfer to a soup
tureen, sprinkle with the pepper, drizzle in the sesame oil, garnish
with the scallions and coriander and serve.


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