Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Dried wood ears 3 c -hot water
20 Dried tiger lily buds 1/4 lb Pork butt

--------------------------MARINADE-------------------------------
1/2 ts Dry sherry 1 ts Sesame oil
1/2 ts Cornstarch

----------------------------SOUP---------------------------------
1 1/2 c Chicken stock 1 (3 inch) square bean curd
5 c -water -- thinly sliced
1 ts Salt 2 tb Worchestershire sauce
2 oz Fresh mushrooms 1 ts Vinegar
-- sliced or 5 tb Cornstarch
1/2 -4 oz can sliced mushrooms 5 tb Water
-- drained 1 Egg; - beaten
1/4 c Sliced water chestnuts 1/2 ts Black pepper
1/4 c Shredded bamboo shoots 1/2 ts White pepper
2 tb Fresh carrot; shredded 1 tb Sesame oil

Soak wood ears and lily buds in 3 cups hot water for 15 minutes;
remove woody stems from both; shred wood ears with a cleaver.

Slice pork into thin strips; chop strips into shreds; Combine
marinade in a small bowl; add pork, mix well; let stand 15 minutes.
Combine chicken stock, 5 cups water and salt in a medium saucepan;
bring to a boil over high heat; reduce heat to medium; add
mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and
lily buds; simmer 3 to 4 minutes; add pork with marinade and bean
curd; bring to a boil; add Worchestershire sauce and vinegar.
Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into
soup. Cook over medium heat until soup thickens slightly; stir egg
into soup; add black pepper, white pepper and sesame oil. Serve hot.
Yield 4 servings. Chuck in Pok Friday 01:28 pm 11/26 C.OZBURN on
GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on
Prodigy; November, 1993

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