Hot and Sour Soup
Lobster in Black Bean SauceThe Wong BrothersTrey YuenMandeville LAEntrée, Great Chefs of New Orleans #21 Garlic, ginger, and black beans form the basis for one of the most delicious of Chinese sauces, here served over lobster. The sauce is equally delicious over crab.
- Boston Butt - 2/4 lb, diced
- Light Soy Sauce - 1/4 cup
- Cornstarch - 2 tablespoons
- Sesame Oil - 2 tablespoons
- Chicken Broth - 1 quart
- Root ear fungus - 2 oz
- Black Mushrooms - 2 oz , soaked in warm water
- Bamboo shoots - 2 oz
- Rice Wine - 1/4 cup (alt. sherry)
- Dark Soy Sauce - 2 tablespoons
- Sugar - 1/2 tablespoon
- Vinegar - 2 tablespoons
- Bean Curd - 3 oz, diced
- Eggs - 2, beaten
- Salt and freshly ground white pepper
- Hot Pepper Oil - 1 teaspoon
- Scallions - 2 tablespoons, slivered
Work the work with a marinade of half the light soy sauce, half the sesame oil, and both tablespoons of cornstarch. Let stand 30 minutes. Bring the chicken broth to a boil. Add the pork and simmer 6 to 8 minutes. Add the fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil. Heat thoroughly, then add the bean curd and cook 1 minute. Drizzle in the beaten egg. The soup is done when the bean curd expands, about 4 minutes.
To serve: Ladle soup into individual bowls. Drizzle with hot pepper oil and sprinkle with scallions.