Szechwan Hot and Sour Soup
| Yield: | 4 Servings |
| Categories: | Soups |
| 6 | Dried Cloud Ear mushrooms | |
| 6 | Dried Chinese black mushroom | |
| 6 | Dried tigerlily buds | |
| 4 1/2 | c | Double-strength chicken broth |
| 1 | tb | Peanut oil |
| 1 | tb | Sesame oil |
| 1 | tb | Light soy sauce |
| 1/3 | lb | Lean boneless pork or skinned boneless chicken |
| 4 | oz | Fresh bean curd; cut in thin strips |
| 1/4 | c | Bamboo shoots; cut in thin strips |
| 2 | Eggs; slightly beaten | |
| 2 | tb | Chinese red rice vinegar |
| 2 | ts | Thinly sliced green |
| Onion; including some tops | ||
| 2 | ts | Sesame oil |
| 1 | ts | Freshly ground white pepper; "Hot Hot Oil" (see recipe) or chile oil |
| Sugar to taste; if desired |
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