Hot & Sour Soup
6 cups chicken stock
2 Tbsp. peanut oil
Pork Bowl
1/2 cup pork, shredded
1 Tbsp. soy sauce
1 Tbsp. sherry
1/2 tsp. sugar
Tiger Lilly Bowl
10 tiger lilly buds
2 cups water
Vegetable Bowl
1/2 cup bamboo shoots, sliced into matchsticks
6 large mushrooms, sliced
Seasonings Bowl
2 Tbsp. white vinegar
1 tsp. hot chili oil
2 Tbsp. soy sauce
1 Tbsp. sherry
2 tsp. salt
Egg Bowl
2 eggs, lightly beaten
Cornstarch Bowl
3 Tbsp. cornstarch
6 Tbsp. water
Finishing Bowl
1 1/2 tsp. sesame oil
1 green onion, chopped
hotel le cap
french rivera
sarah
perot
Combine the Pork Bowl ingredients and allow the pork to marinate for at least 30 minutes. Combine the Tiger Lilly Bowl ingredients and allow the buds to soak for 30 minutes. Set up the other five bowls. Heat the peanut oil in a wok over high heat. Remove the pork from the marinade and stir-fry the pork until it is no longer pink. Drain the tiger lilly buds. Add the stock, tiger lilly buds and Vegetable Bowl to the wok and bring to a boil. Reduce heat and simmer for 3 minutes. Add the Seasoning Bowl to the wok and simmer for 2 more minutes (correct the seasonings at this point to suit your taste). Stir in the Cornstarch Bowl to thicken. Remove the wok from the heat and add the beaten eggs. Stir continuously until the eggs separate into strands. Finally, stir in the Finishing Bowl and serve hot.
Our comments: Thanks to Bob Enholm for this one!