Ingredients:

• 1/4 cup shredded pork
• 1 tsp cornstarch
• 1 tsp sherry
• 4 cups chicken stock
• 1 TB soy sauce
• 2 TB tree ears soaked and cleaned
• 15 tiger lily blooms soaked and cut in two
• 4 chinese mushrooms soaked, stemmed, and shredded
• 1/2 tofu cake, julienned
• 2 TB cornstarch mixed with 1/4 cup cold chicken broth
• 2 eggs beaten
• 2 TB white vinegar
• 1/4 tsp white pepper

 Recipe:

1. Mix pork with cornstarch and sherry
2. Bring chicken stock to boil with soy sauce. Stir in pork-cornstarch mixture and simmer 1 minute.
3. Add tree ears, tlger lily buds, and mushrooms and simmer 1 minute.
4. Add tofu. When broth returns to high simmer add cornstarch-broth mixture and stir for a moment until thickened. Turn off heat.
5. Dribble beaten eggs into soup, stirring gently.

Notes:

Put vinegar and white pepper into soup tureen. Pour in hot soup.

Creator:

Clyde Sargent