Spicy Hot and Sour Soup Place the mushrooms, tiger lily buds, stock, bamboo shoots and shredded pork into a saucepan. Bring to a boil and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch and then return all to the pan. Heat to boiling, stirring. Add the bean curd and cook 1 to 2 minutes. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with green onion. Makes 6 servings |
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