Combine the pork with the sesame oil, soy and cornstarch. Let stand for 30 minutes. In a hot stock pot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added.

TOFU FRITTER:
Pre-heat a fryer to 400 degrees. In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup and immediately serve.

From: Ming Tsai
Posted By: Rec.Food.Recipes
Post Date: 1999