>Hot and Sour soup:
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>2 large dried black mushrooms
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>6 tree ear mushrooms
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>4 dried tiger lily stems
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>¼ cup finely shredded pork
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>1 Tbsp. light soy sauce
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>½ cup finely shredded bamboo shoots
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>5 cups chicken broth
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>½ cup red wine vinegar
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>1 tsp. dark soy sauce
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>2 Tbsp. cornstarch with 3 Tbsp. water
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>1 ½ pads tofu, cut into thin strips
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>2 eggs, lightly beaten
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>1 Tbsp. sesame oil
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>1 Tbsp. black pepper
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>2 Tbsp. chopped scallions.
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>1. Soak mushrooms, tree ear, and lily stems in hot or boiling water for
>15-20 minutes, then drain. Cut mushrooms and tree ear into thin strips.
>Shred lily stems.
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>2. Heat oil, add pork. Stir to separate, then add light soy sauce. Add
>mushrooms, tree ear, lily stems, and bamboo shoots. Stir quickly about 1
>minute. Add chicken broth, vinegar, and dark soy sauce.
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>3. Mix cornstarch with water and stir into simmering broth. When
>slightly thickened, add tofu and bring to a boil. Turn heat off for 30
>seconds.
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>4. Add sesame oil and black pepper and stir to blend. Add eggs in a
>thin stream, stirring in a circular motion. Sprinkle with chopped scallion.

What are tiger lilly stems and are they readily available in an Asian
market? Ditto with Tree Ear mushrooms...?

Ginny
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