Chinese Hot and Sour Soup

Description
This authentic soup is essentially an ancient doctor's curative that combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. The heat isn't from chiles — it's actually from freshly ground white pepper.



Ingredients

 * 1 cup long-grain white rice
 * 2 to 4 outer leaves iceberg or romaine lettuce
 * 1 lb ground pork or veal or meatloaf mix
 * 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
 * 1 bunch scallions (white and pale green parts only), minced (1/3 cup)
 * 1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
 * 1 tablespoon cornstarch
 * 1 tablespoon egg white, lightly beaten
 * 1 teaspoon sugar
 * 1/2 teaspoon Asian sesame oil
 * 1 teaspoon salt
 * 1/4 teaspoon white pepper

Directions
1 - Lighty glaze the pork with the dark soy sauce.

2 - Soak the mushrooms in boiling water for 30 minutes or until they have softened. Cut the mushroom caps into quarters. Soak the lily buds in luke warm water for 15 minutes or until softened. Slice the lily buds into thirds.

3 - Boil the bambo shoots in cold water.

4 - Mix the vinegars, light soy sauce, sugar, and salt together in a small cup or bowl.

5 - Heat the wok, add peanut butter liberally then add pork and stir-fry cook for approx 2 minutes then add the black mushrooms, tree ears, lily buds, and bamboo shoots. Cook for approx another 2- 3 minutes.

6 - Add the tofu and broth next. Add the mixture from step 4 and return it to a boil. Add the cornstarch and boil until the liquid begins to thicken.

7 - Add a few drops of sesame oil to the eggs and beat them until they are mixed. Add the eggs and white pepper to the soup.

Should serve 6 - 8 bowls.