Traditional Szechuan-Style Hot and Sour Soup
½ Lb Pork, julienned
1 tsp Sesame Oil
1 tsp Soy Sauce
1 tsp Cornstarch
1 C Bamboo Shoots, julienned
½ C Dried Wood Ear Mushrooms
2 Tb Peanut Oil
4 Dried Chiles, chopped
1 Tb Ginger, minced
8 C Chicken Stock
1 tsp Sugar
¼ C Lily Buds (golden needles)
TT Salt and White Pepper
2 Eggs lightly beaten
2 Tb Cornstarch
¼ Lb Firm Tofu, diced
4 Tb Rice Vinegar
2 Tb Black Vinegar
2 Tb Soy Sauce
1½ tsp Sesame Oil
¼ C Scallions, chopped
2 Tb Cilantro, Minced
Combine the pork with the sesame oil, soy sauce, and cornstarch. Marinate for 30 minutes.
Soak the bamboo shoots in water for 30 minutes, then julienne.
Re-hydrate and julienne the wood ears.
In a 4-quart saucepan, add the oil and sear the pork, stirring quickly then remove the pork from the pan and set it aside.
Add the chiles and ginger, and stir.
Add the stock, sugar, lily buds, bamboo shoots and wood ears and bring to a boil. Season. Simmer for 20 minutes.
While the soup is boiling, drizzle in the egg to form ribbons. A slower, thin drizzle will make thinner, more delicate ribbons.
Make a cornstarch and water slurry and stir it into the soup stirring constantly.
Add the pork and tofu and season to taste.
*Add the vinegar, soy, sesame oil, scallions and cilantro and check for seasoning.
*Note: If you make the soup ahead of time, skip the last step and refrigerate the soup. Reheat the soup just before serving then complete the last step.