Recipe - Hot And Sour Slaw (Hl)

2 tablespoon Dried chinese fungi (45)
4 Chinese mushrooms, medium, d
8 Dried tiger lily buds
4 cup Chicken stock
1/3 cup Bamboo shoots, shredded
1/3 cup Pork shreds, lean, boneless
1 teaspoon Soy sauce, dark
One half teaspoon Sugar
1 teaspoon Salt
One half teaspoon White pepper, freshly ground
2 tablespoon Wine vinegar, red
2 tablespoon Cornstarch
3 tablespoon Water
One half pound Bean curd (tofu) cut into sm
1 Egg, lightly beaten
1 teaspoon Sesame oil
2 tablespoon Scallions, chopped

Fat grams per serving: Approx. Cook Time: 30 Soak the
fungi, mushrooms and tiger lily buds in warm water for 20 minutes. After
trimming off any tough stems, cut the fungi and mushrooms into slices. With
the fingers, shred the tiger lily stems. Place the fungi, mushrooms, tiger
lily buds, stock, bamboo shoots, and pork shreds into a saucepan. Bring to
a boil and simmer for 10 minutes. Add the soy sauce, sugar, salt, pepper &
vinegar. Combine the cornstarch with the water. Add a little of the hot
soup to the cornstarch, return all to the pan, and heat to boiling,
stirring. Add the bean curd and cook 12 minutes. Just before serving,
turn off the heat, add the egg, and stir a few times in a circular motion.
Add the oil. Sprinkle each serving with scallions. NOTE: The Hot comes from
the white pepper, and the sour comes from the vinegar. SOURCE: N.Y. Times
Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini