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Cantonese Hot and Sour soup

2 eggs lightly beaten
10 cloud ear mushrooms
1/2 cup dried bean curd skin
1/3 cup thin sliced raw shrimp
6 tiger lily buds, soaked, chopped
2 quarts homemade chicken broth
1 1/2 tablespoon Chinese hot chili oil
2 teaspoons sesame oil
3 tablespoons cornstarch
mixed in
3 tablespoons water
2 large shiitake mushrooms
1/2 cake of tofu thinly sliced
1/3 thin sliced pork loin
1/3 cup thin sliced chicken breast
1 (5"x7") sheet of nori seaweed
1 green onion stalk minced
3 tablespoons rice wine vinegar
2 teaspoons dark soy sauce
2 tablespoons peanut oil

Soak mushrooms in hot water if dried. Slice mushrooms as thinly as possible. Stir fry meat and shrimp in a hot wok with the peanut oil. Add mushrooms and their water. Add chicken broth, tofu, bean curd skin, tiger lily buds, and nori. Add rice wine vinegar, sesame oil, hot chili oil ,soy sauce and cornstarch in water. Bring to a boil. Slowly pour in egg. Serve immediately.