Recipe - Hot And Sour Soup (Seun Lot Tong)

5 cup Chicken stock
1 sl Ginger; 1/2inch thick,
lightly smashed
40 Tiger lily buds; soaked in
hot water 30 minutes,
washed, hard ends removed,
cut in half
2 tablespoon Cloud ears; soaked in hot
water 30 minutes, washed
three times to remove grit
One half cup Bamboo shoots; julienned
One fourth teaspoon Salt
1 One half teaspoon Hot pepper flakes
3 tablespoon Red wine vinegar
4 ounce Lean pork loin; shredded
3 tablespoon Cornstarch mixed with 3
tablespoons cold water
2 lg Eggs; beaten
1 One half teaspoon Dark soy sauce
2 Cakes fresh bean curd (8
ounces), cut into 1/3inch
strips
2 tablespoon Finely cut or sliced up scallion
greens

COOKING LIVE SHOW #CL8964

All recipes courtesy of Eileen YinFei Lo, The Chinese Way

In a large pot place stock, ginger, tiger lily buds, cloud ears, bamboo
shoots, and salt. Cover pot and bring to a boil over high heat. Lower heat
and simmer for 10 minutes. Add hot pepper flakes and vinegar and stir in.
Turn heat back to high and return soup to a boil. Boil for 2 minutes. Add
pork, stir and cook for 2 minutes more.

Stir cornstarch mixture and pour into soup, stirring to combine thoroughly.
Add beaten eggs in the same manner. Add soy sauce and mix well. Add bean
curd strips, stir and bring soup back to a boil. Turn off heat, transfer to
a heated tureen, sprinkle with cut or sliced up scallions, and serve.

Yield: 6 servings

Per Serving: 173 calories, 5.5 grams of fat, 27 percent calories from fat,
87 mg cholesterol, 361mg sodium

Posted to Digest eatlf.v097.n238 by "Tina D. Bell"
tdbell@altair.csustan.edu on Sep 19, 1997