Chinese Hot and Sour Soup Recipe

• 5 Wood Ear Mushrooms (dried)
• 4 Mushrooms (dried)
• 8 Tiger Lily Buds (dried)
• 4 cups Chicken Stock
• 1/3 cup Bamboo Shoots (diced)
• 1/3 cup Lean Pork (ground)
• 1 tsp Soy Sauce
• ½ tsp White Sugar
• 1 tsp Salt
• ½ tsp White Pepper (ground)
• 2 tbsp Red Wine Vinegar
• 2 tbsp Cornstarch
• 3 tbsp Water
• ½ (16 ounce) package firm Tofu (cubed)
• 1 Egg (lightly beaten)
• 1 tsp Sesame Oil
• 2 tbsp Green Onion (thinly sliced)

• Soak mushrooms, wood ear mushrooms and tiger lily buds in water, for 20 minutes.
• Trim off the tough stems from mushrooms and slice them.
• Shred the tiger lily stems using your fingers.
• Now, take a saucepan and add mushrooms, wood ear mushrooms, tiger lily buds, chicken stock, bamboo shoots and shredded pork. Bring it to a boil and simmer it for 10 minutes.
• Stir in soy sauce, white sugar, salt, white pepper and red wine vinegar. Add water.
• Add a little soup to corn starch and pour it back into the pan.
• Add tofu and cook for 2 minutes.
• Stir in the egg gradually, before turning off the heat.
• Mix in sesame oil.
• Garnish with green onion and serve hot.