Hot and Sour Soup

SOOOO sooo yummy!!!

12 pieces tiger lily buds

1 dried tree mushroom

MARINADE

1 tsp soy sauce

¼ tsp cornstarch

½ tsp vegetable oil

¼ lbs pork cut into 1 ½ inch strips

2 quarts Chicken broth

2 tbsp shredded bamboo shoots

½ carton (16 oz) firm tofu cut into squares

1 tbsp dry sherry

Salt to taste

Cornstarch paste

2 eggs, beaten

2 tbsp soy sauce

2 tbsp vegetable oil

6 tbsp red rice vinegar

1 ½ tsp white pepper

Chopped green onion

Directions

Soak tiger lily and tree mushroom in warm water for 20 minutes. Cut tiger lily in half; shred tree mushroom.

Combine MARINADE ingredients with pork in the order listed; mix well and set aside.

To cook, bring the chicken broth to a boil. Add pork, tiger lily, mushroom, and bamboo shoots. Return to a boil. Add tofu, sherry and salt. Stir in 3 to 4 tbsp cornstarch paste and continue cooking until reaching the consistency of creamed soup. Slowly drizzle eggs into broth in a thin stream; gently fold in soy sauce and oil. (If you wish you may set aside at this point)

To serve, mix rice vinegar and pepper in a large soup bowl. Pour in soup and stir. Sprinkle with chopped onion and serve immediately.