Subj : St. Victor 13
To   : All
From : Dave Drum
Date : Sun Apr 11 2021 11:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Victor's Hot & Sour Soup
 Categories: Mushrooms, Vegetables, Poultry, Herbs, Chilies
      Yield: 4 Servings
 
    1/2 pk Wood ears; soaked in water
           - at least 2 hours
           Golden lily flower *
      4 oz Shittake mushrooms; dried
      4 oz (1/2 can) bamboo shoots;
           - drained
     12 oz Pkg firm tofu
     64 oz Chicken broth
      3 lg Eggs; scrambled
      2 tb Diced garlic
      2 tb Diced/ground ginger
      6    Diced scallions (3 for soup,
           - 3 for garnish)
           White pepper
    1/4 c  Corn starch
           +=MIXED INTO=+
      1 c  Water
    1/3 lb Ground pork
           +=MARINATED IN=+
      1 tb Soy
      1 tb Wine
      1 ts Corn starch

MMMMM-----------------------SEASONING MIX----------------------------
     10 tb Soy
      3 tb Wine
      4 tb Vinegar
      4 tb Chile paste
 
  *  (get from Chinese grocery store)
  
  Heat a small amount of oil on medium/high heat. Add
  garlic, ginger, and half the scallions, wait for them to
  sizzle.
  
  Add pork and stir until cooked. Add chicken broth and
  remaining veggies (mushrooms, wood ears, lily flower and
  bamboo shoots). When soup starts bubble, add seasoning
  mix.
  
  Bring to a boil and then reduce heat to low. Add 4 cups
  water (if changing size, keep a 1:2 ratio of water to
  broth) Add a generous amount of white pepper to taste.
  Let simmer at least 5-10 mins. Add tofu.
  
  Add corn starch/water mix gradually to thicken. You may
  not need all of it. Turn off heat and immediately add
  eggs and gradually stir in. Let simmer another 5 mins.
  Garnish with scallions and serve.
  
  RECIPE FROM: http://www.victorsrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Are you mad?" - "Only when the moon is full."
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