Text 5716, 114 rader
Skriven 2011-01-12 05:06:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 481
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Hot-And-Sour Soup
 Categories: Soups, Oriental, Pork, Vegetables
      Yield: 7 servings
 
      5 oz Boneless pork loin; in 1/4"
           - strips
      2 ts Dark soy sauce *
      4 sm Chinese dried black
           - mushrooms *
     12 sm Dried tree ear mushrooms *
  1 1/2 tb Cornstarch
     12    Dried lily buds * (sometimes
           - called golden needles)
    1/2 c  Canned sliced bamboo shoots;
           * cut lengthwise in 1/8"
           - strips
      2 tb Red-wine vinegar
      2 tb Rice vinegar (not seasoned)
      1 tb Light soy sauce *
  1 1/2 ts Sugar
      1 ts Kosher salt
      2 tb Peanut oil
      4 c  Chicken broth
      4 oz Firm tofu (about 1/4 block);
           - rinsed, drained, in 1/4"
           - strips
      2 lg Eggs
      2 ts Asian sesame oil *
  1 1/2 ts Fresh ground white pepper
      2 tb Thin sliced scallion greens
      2 tb Fresh whole cilantro leaves
 
  This authentic soup is essentially an ancient doctor’s
  curative that combines the healing magic of chicken broth,
  the circulation-enhancing qualities of tree fungus and lily
  buds, and the antiseptic properties of vinegar. The heat
  isn’t from chiles-it’s actually from freshly ground white
  pepper.
  
  Bruce Cost prefers the flavor of Pearl River Bridge Golden
  Superior brand soy sauce for this dish.
  
  Toss pork with dark soy sauce in a bowl until pork is well
  coated.
  
  Soak black and tree ear mushrooms in 3 cups boiling-hot water
  in another bowl (water should cover mushrooms), turning over
  black mushrooms occasionally, until softened, about 30 mins.
  (Tree ears will expand significantly.) Cut out and discard
  stems from black mushrooms, then squeeze excess liquid from
  caps into bowl and thinly slice caps. Remove tree ears from
  bowl, reserving liquid, and trim off any hard nubs. If large,
  cut tree ears into bite-size pieces. Stir together 1/4 cup
  mushroom-soaking liquid (discard remainder) with cornstarch
  in a small bowl and set aside.
  
  Meanwhile, soak lily buds in about 1 cup warm water until
  softened, about 20 minutes, then drain. Trim off tough tips
  of lily buds. Cut lily buds in half crosswise, then tear
  each half lengthwise into 2 or 3 shreds.
  
  Cover bamboo shoots with cold water by 2 inches in a small
  saucepan, then bring just to a boil (to remove bitterness)
  and drain in a sieve.
  
  Stir together vinegars, light soy sauce, sugar, and salt in
  another small bowl.
  
  Heat a wok over high heat until a bead of water vaporizes
  within 1 to 2 seconds of contact. Pour peanut oil down side
  of wok, then swirl oil, tilting wok to coat sides. Add pork
  and stir-fry until meat just changes color, about 1 minute,
  then add black mushrooms, tree ears, lily buds, and bamboo
  shoots and stir-fry 1 minute.
  
  Add broth and bring to a boil, then add tofu. Return to a
  boil and add vinegar mixture. Stir cornstarch mixture, then
  add to broth and return to a boil, stirring. (Liquid will
  thicken.) Reduce heat to moderate and simmer 1 minute.
  
  Beat eggs with a fork and add a few drops of sesame oil.
  Add eggs to soup in a thin stream, stirring slowly in one
  
  direction with a spoon. Stir in white pepper, then drizzle
  in remaining sesame oil and divide among 6 to 8 bowls.
  Sprinkle with scallions and cilantro before serving.
  
  * Available at Asian foods markets, Uwajimaya (800-889-1928),
  and Kam Man Food Products Inc. (212-571-0330).
  
  Adapted from Bruce Cost
  
  January 2005 | Gourmet
  
  Serves 6 to 8 (first course)
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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