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Name: Marty Feins Hot Sour Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: Chinese
Ingredients: 1/2 c Golden needles; 3 ts Light soy; 6 tb Rice wine vinegar; 1/2 c Sherry1; 1/4 ts White pepper; 4 Scallions garn; 12 c Chicken Stock; 1 c Shredded chicken; 1/2 c Cloud ears; 7 tb Cornstarch in 1 cup water; 1/2 lb Roast pork, shredded; 1/2 ts Hot oil; 2 tb Sesame oil; 1 c Bamboo strips julliene; 2 Bean curds cut 9 pieces; 1/2 ts Salt; 2 Eggs beaten

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INGREDIENTS

1/2 c Golden needles
3 ts Light soy
6 tb Rice wine vinegar
1/2 c Sherry1
1/4 ts White pepper
4 Scallions garn
12 c Chicken Stock
1 c Shredded chicken
1/2 c Cloud ears
7 tb Cornstarch in 1 cup water
1/2 lb Roast pork, shredded
1/2 ts Hot oil
2 tb Sesame oil
1 c Bamboo strips julliene
2 Bean curds cut 9 pieces
1/2 ts Salt
2 Eggs ; beaten

Servings

INSTRUCTIONS

Soak ears and needles 20 mins in warm water, save water. Shred ears, halve needles. Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside. Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside. Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears. Boil 1 minute, mix rest of cornstarch with water and add to soup. (use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning. slowly stir in beaten eggs, garnish with cut scallions. Serve in heated bowls. Posted by M.FEINS [Mart] Hot And Sour Soup is not a soup usually served at class dinners. It is a sort of common mans soup Enjoy.... Marty File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Marty Feins Hot Sour Soup

1/2 c Golden needles
3 ts Light soy
6 tb Rice wine vinegar
1/2 c Sherry1
1/4 ts White pepper
4 Scallions garn
12 c Chicken Stock
1 c Shredded chicken
1/2 c Cloud ears
7 tb Cornstarch in 1 cup water
1/2 lb Roast pork, shredded
1/2 ts Hot oil
2 tb Sesame oil
1 c Bamboo strips julliene
2 Bean curds cut 9 pieces
1/2 ts Salt
2 Eggs beaten

Soak ears and needles 20 mins in warm water, save water. Shred ears, halve  needles. Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set  aside. Combine vinegar, pepper, hot oil and sesame oil in bowl and set  aside. Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1  minute, add tofu, needles and ears. Boil 1 minute, mix rest of cornstarch  with water and add to soup. (use water from ears and needles for mixing)  lower heat, add vinegar mixture, adjust seasoning. slowly stir in beaten  eggs, garnish with cut scallions. Serve in heated bowls.     Posted by M.FEINS [Mart]     Hot And Sour Soup is not a soup usually served at class dinners. It is a  sort of common mans soup     Enjoy....   Marty    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (571g)
Recipe Makes: 12 Servings

Calories: 280
Calories from Fat: 119 (42%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.8g
Cholesterol 201mg		62 %
Sodium 795mg		27 %
Potassium 599.2mg		16 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 17.5g
Protein 20.8g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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