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Traditional Szechuan-Style Hot And Sour Soup With Tofu Fritter


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1/2 pound pork shoulder, julienned

1 teaspoon sesame oil, plus 1 teaspoon

1 teaspoon thin soy sauce, plus 2 tablespoons

1 teaspoon cornstarch

peanut oil, to cook

4 dried chiles, chopped

1 tablespoon minced ginger

8 cups chicken stock

1 teaspoon sugar

1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)

1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)

2 eggs lightly beaten

2 tablespoons cornstarch, mixed with cold water to form a paste

1/4 cup rice vinegar

1/4 cup chopped scallions

2 tablespoons chopped cilantro

Salt and white pepper

tofu Fritter, recipe follows

1 pound silken tofu

3 eggs, separated, whites beaten to stiff peaks

2 tablespoons sliced scallions

1 teaspoon sesame oil

1/2 tablespoon minced ginger

2 tablespoons minced lap chong (chinese sausage)

rice flour, to coat

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