Luckytrim
Grill Master
HOT / SOUR SOUP
8 Shitake mushrooms, soaked 15 minutes
6 Tree ears, soaked 15 minutes
1/2 C. bamboo shoots, slivered
2 Tbsp. red wine vinegar
2 Tbsp. white wine vinegar
1 tsp. sesame oil
1 tsp. hot chili oil
1 Tbsp. Peanut oil
4-8 Oz. slivered pork
1 Tbsp. light soy sauce
5 1/2 C. chicken broth
1 Tbsp. cornstarch mixed with 1 Tbsp. water
(do not prepare cornstarch until ready to use)
1 Cake of Tofu, drained and in 1/2" cubes
1 Lg. egg, beaten
1/4 C. fresh coriander (garnish, if desired)
Soak mushrooms and tree ears, squeeze to remove water, slice into long strips and
combine with bamboo shoots. Discard mushroom stems (they don't soften).
Mix the sesame and chili oils & vinegars.
In a skillet, add peanut oil and stir-fry the pork until it loses its pink color. Add
mushrooms, ears & shoots. Stir-fry for 15 SECONDS. Cover and set aside.
In a 3-Qt. pan, heat chicken broth to boiling. Add pork and mushroom combination.
Add cornstarch/water mix and stir & cook until slightly thickened (or until liquid clears slightly).
About 5 minutes before serving, add tofu and vinegar mix.
Before serving the soup, return to a boil and SLOWLY add beaten egg and stir with
a fork so that it shreds. Pour into bowls and serve. Add coriander to each bowl if desired for a garnish.
8 Shitake mushrooms, soaked 15 minutes
6 Tree ears, soaked 15 minutes
1/2 C. bamboo shoots, slivered
2 Tbsp. red wine vinegar
2 Tbsp. white wine vinegar
1 tsp. sesame oil
1 tsp. hot chili oil
1 Tbsp. Peanut oil
4-8 Oz. slivered pork
1 Tbsp. light soy sauce
5 1/2 C. chicken broth
1 Tbsp. cornstarch mixed with 1 Tbsp. water
(do not prepare cornstarch until ready to use)
1 Cake of Tofu, drained and in 1/2" cubes
1 Lg. egg, beaten
1/4 C. fresh coriander (garnish, if desired)
Soak mushrooms and tree ears, squeeze to remove water, slice into long strips and
combine with bamboo shoots. Discard mushroom stems (they don't soften).
Mix the sesame and chili oils & vinegars.
In a skillet, add peanut oil and stir-fry the pork until it loses its pink color. Add
mushrooms, ears & shoots. Stir-fry for 15 SECONDS. Cover and set aside.
In a 3-Qt. pan, heat chicken broth to boiling. Add pork and mushroom combination.
Add cornstarch/water mix and stir & cook until slightly thickened (or until liquid clears slightly).
About 5 minutes before serving, add tofu and vinegar mix.
Before serving the soup, return to a boil and SLOWLY add beaten egg and stir with
a fork so that it shreds. Pour into bowls and serve. Add coriander to each bowl if desired for a garnish.
